Warm, cozy, and incredibly easy to make, this Crock Pot Chicken and Dumplings recipe is the ultimate comfort food. Juicy chicken and tender veggies simmer in a rich, creamy sauce, topped with soft, fluffy biscuit-style dumplings that cook right on top. It’s a no-fuss, all-flavor dish that brings the heart of home cooking to your table—with almost zero effort.
🍲 Best Ever Crock Pot Chicken and Dumplings
📝 Ingredients
Ingredient Quantity
Onion, diced 1
Boneless, skinless chicken thighs 6
Cream of chicken soup 1 can
Cream of celery soup 1 can
Fresh parsley, chopped 2 tbsp, plus more for garnish
Poultry seasoning 1 tsp
Chicken broth 2 cups
Buttermilk refrigerated biscuits 1 can
Frozen mixed vegetables, thawed 2 cups
Black pepper To taste
👩🍳 Instructions
1. Build the Base
Place the diced onion at the bottom of your crock pot. Arrange the chicken thighs in a single layer on top.
2. Mix the Sauce
In a bowl, stir together the cream of chicken soup, cream of celery soup, poultry seasoning, parsley, and black pepper. Pour this mixture over the chicken, then add the chicken broth on top.
3. Slow Cook
Cover and cook on high for 5 hours. Avoid opening the lid—let the slow cooker do its job.
4. Add Veggies & Shred Chicken
When one hour of cooking time remains, stir in the thawed vegetables. As you stir, use your spoon to shred the chicken right into the mixture.
5. Drop the Dumplings
Flatten each biscuit and cut into strips. Gently layer them over the chicken and veggie mixture.
6. Final Simmer
Close the lid and let the dumplings cook for the remaining hour. When done, gently stir to combine the dumplings with the creamy filling.
7. Serve & Garnish
Ladle into bowls and top with a sprinkle of fresh parsley. Serve hot and enjoy the comfort!
💡 Tips for Best Results
Thighs vs. Breasts: Chicken thighs stay juicier, but you can swap in breasts if you prefer.
Make it from scratch: Use homemade biscuit dough or soups if avoiding processed ingredients.
Don’t over-stir: Be gentle when mixing in the dumplings so they don’t break apart.
Leftovers? This dish keeps well in the fridge for up to 3 days and makes great next-day lunches.
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