Best Ever Crock Pot Chicken and Dumplings
Few dishes capture the warmth of home quite like chicken and dumplings, and this slow-cooker version makes it nearly effortless.
Tender chicken thighs simmer gently in a savory blend of creamy soups, aromatic herbs, and hearty broth until they’re fall-apart perfect. Sweet onions and colorful vegetables add balance and depth, while soft buttermilk biscuit dumplings float on top, soaking up every bit of flavor.
It’s the kind of meal that fills the kitchen with comforting aromas, gathers family around the table, and delivers true Southern soul in every spoonful.
Why People Will Love This Best Ever Crock Pot Chicken and Dumplings Recipe:
Comfort in Every Bite – It embodies classic Southern comfort food, bringing a sense of nostalgia and warmth that soothes both body and soul.
Effortless Cooking – The slow cooker does the hard work, allowing you to enjoy a homemade meal with minimal effort and no constant supervision.
Layers of Flavor – The combination of tender chicken thighs, aromatic herbs, creamy soups, and broth creates a rich, savory depth that feels indulgent yet familiar.
Wholesome Balance – With vegetables, protein, and dumplings all in one pot, it’s a complete and satisfying meal that nourishes as much as it delights.
Family-Friendly Appeal – Its mild, hearty flavors and pillowy dumplings make it a dish that pleases both children and adults alike.
Perfect for Sharing – It’s designed to feed a crowd, making it an ideal centerpiece for family dinners, potlucks, or cozy gatherings.
Year-Round Comfort – Whether on a cold winter evening or a rainy day in spring, it offers the kind of comfort that never goes out of season.
Key Ingredients:
Chicken thighs – juicy, tender, and full of flavor, they slowly break down into rich, savory shreds that form the heart of the dish.
Cream of chicken & celery soups – these add creamy body and depth, binding everything together with a luscious, velvety texture.
Onion and fresh parsley – simple aromatics that infuse freshness, brightness, and balance against the richness.
Chicken broth – the soulful base that carries all the flavors, turning into a fragrant, comforting stew as it simmers.
Frozen mixed vegetables – a colorful touch of nutrition and sweetness that rounds out the meal.
Buttermilk biscuits – transformed into soft, pillowy dumplings, they soak up the savory broth and complete the comfort.
Expert Tips:
Choose thighs over breasts – Chicken thighs stay juicy and tender during long cooking, while breasts can dry out. If you prefer leaner meat, combine both for balance.
Sear for extra depth – Browning the chicken in a skillet before adding it to the crock pot develops deeper, caramelized flavor. It’s optional but makes a big difference.
Don’t skip the seasoning layers – Season lightly at each stage (onion base, sauce mix, dumpling topping) so the flavors build harmoniously instead of tasting flat.
Cut biscuits evenly – Flattening and quartering them ensures they cook through fully; uneven pieces can remain doughy in the center.
Add vegetables at the right time – Stirring them in only during the last hour preserves their color, texture, and nutritional value.
Check dumpling doneness carefully – Lift one piece with a spoon; it should be fluffy inside, not raw dough. If still undercooked, extend cooking by 15 minutes.
Let it rest before serving – After turning off the crock pot, let the dish sit covered for 5–10 minutes. This helps the dumplings absorb flavor and the sauce thicken naturally.
Best Ever Crock Pot Chicken and Dumplings
Ingredients
1 medium onion, diced
6 boneless, skinless chicken thighs
1 can cream of chicken soup
1 can cream of celery soup
2 tablespoons fresh parsley, chopped (plus more for garnish)
1 teaspoon poultry seasoning
2 cups chicken broth
1 can buttermilk refrigerated biscuits
2 cups frozen mixed vegetables, thawed
Black pepper, to taste
Instructions
Layer the Base
Place the diced onion evenly across the bottom of the crock pot.
Arrange the chicken thighs in a single layer on top of the onion.
Prepare the Sauce
In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and a pinch of black pepper.
Stir until smooth, then pour the mixture over the chicken in the crock pot.
Add the chicken broth on top.
Cook the Chicken
Cover with the lid and cook on high for 5 hours.
Avoid opening the lid until the last hour of cooking.
Add Vegetables and Shred the Chicken
With 1 hour remaining, lift the lid and stir in the thawed mixed vegetables.
As you mix, gently shred the chicken thighs with a spoon.
Add the Dumplings
Open the can of biscuits, flatten each one slightly, and cut into four strips.
Place the biscuit pieces over the chicken mixture in an even layer.
Finish and Serve
Continue cooking for the final hour, allowing the dumplings to cook through.
Once done, stir gently to incorporate the dumplings into the mixture.
Garnish with extra chopped parsley and serve warm.
Important Notes When Making Best Ever Crock Pot Chicken and Dumplings Recipe:
Cook time matters – Resist the urge to lift the lid often; each peek releases steam and heat, extending cooking time and affecting dumpling texture.
Soup base is flexible – While cream of chicken and celery create depth, you can substitute with cream of mushroom or homemade white sauce if preferred.
Consistency control – If the mixture feels too thin near the end, uncover the crock pot for 15–20 minutes to allow steam to escape and sauce to thicken naturally.
Fresh herbs elevate flavor – Parsley adds brightness, but thyme or rosemary can bring an earthier note if you’d like to customize.
Salt with caution – Canned soups and broth already contain sodium; taste before adding extra salt to avoid an overly salty dish.
Biscuit dough behavior – Dumplings expand as they steam; space them evenly across the surface to avoid clumping into one large mass.
Texture preference – For fluffier dumplings, avoid stirring too much once they’re added. For a more rustic, stew-like texture, gently fold them in at the very end.
Make-ahead potential – You can prepare the base mixture a day ahead and refrigerate it in the crock pot insert. Simply add dumplings fresh when cooking.
How To Enjoy Best Ever Crock Pot Chicken and Dumplings After Cooking:
1. Let It Rest Briefly
Once the cooking cycle is finished, keep the lid on for 5–10 minutes. This short resting period allows the sauce to settle, dumplings to absorb flavor, and the whole dish to thicken naturally.
2. Stir Gently Before Serving
Use a wide spoon or ladle to carefully fold the dumplings into the chicken and vegetable mixture. This ensures even distribution without breaking the dumplings apart.
3. Portion Thoughtfully
Scoop a balance of shredded chicken, vegetables, broth, and dumplings into each bowl. Aim for at least one or two dumpling pieces per serving so everyone gets the full experience.
4. Garnish for Freshness
Sprinkle freshly chopped parsley (or even a touch of thyme) on top right before serving. The herbs brighten the dish and provide contrast to its creamy richness.
5. Pair with Simple Sides
Bread: Warm cornbread or crusty rolls to soak up the broth.
Greens: A crisp salad or lightly steamed green beans for freshness.
Pickles: Tangy pickled vegetables or a splash of hot sauce can cut through the creaminess.
6. Serving Temperature
Enjoy it hot—this dish shines when it’s steaming and comforting. If it cools too much, the dumplings can lose their fluffiness and the sauce will thicken more than desired.
7. Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, use low heat on the stove or in the microwave with a splash of broth or milk to loosen the sauce and keep dumplings tender.
8. Make It an Experience
Serve it in wide, shallow bowls with a big spoon. Pair it with a cozy drink like sweet tea, apple cider, or even a glass of chilled white wine to round out the comfort-food experience.
Nutrition Information:
For Best Ever Crock Pot Chicken and Dumplings (per serving, based on about 8 servings):
Calories: 355 kcal | Total Fat: 15.8 g | Saturated Fat: 5.1 g | Monounsaturated Fat: 6.3 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 85 mg | Sodium: 890 mg (depending on broth and soups used) | Total Carbohydrates: 33 g | Dietary Fiber: 3.4 g | Sugars: 5.1 g | Protein: 22 g
Frequently Asked Questions:
Can I use chicken breasts instead of thighs?
Yes, but with caution. Chicken breasts tend to dry out more easily in a slow cooker. If you prefer leaner meat, you can use breasts, but consider reducing the cooking time slightly or mixing them with thighs for better texture and flavor.
How do I keep the dumplings from getting soggy?
Timing and placement are key. Add the biscuit pieces during the last hour of cooking and keep them on top of the mixture to steam gently. Avoid stirring too much until they’re fully cooked and fluffy inside.
Can I make this recipe ahead of time?
Partially, yes. You can prepare the soup base (onions, chicken, soups, broth, and seasoning) in the crock pot insert up to 24 hours ahead and refrigerate. When ready, start the cooking process, then add vegetables and dumplings fresh toward the end.
How can I make this dish healthier?
Try a few swaps. Use low-sodium broth and soups, add extra vegetables (like mushrooms, peas, or spinach), and replace refrigerated biscuits with homemade whole-wheat dumplings for a lighter, more nutritious version.
Do the leftovers reheat well?
Yes, with a little care. Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of broth or milk to loosen the sauce, and warm gently on the stove or in the microwave. This prevents dumplings from drying out or becoming overly dense.
Do I need to brown the chicken before putting it in the crock pot?
Not required, but recommended. Browning adds a deeper, roasted flavor and helps lock in juices. If you’re short on time, you can skip it, but searing elevates the dish.
Should the biscuits go in raw or pre-cooked?
Raw, straight from the can. Cut them into smaller pieces and place them on top of the simmering mixture. The steam in the crock pot will cook them through, turning them into soft dumplings.
When should I add the vegetables?
During the last hour of cooking. Adding them too early makes them mushy and dull in color. Adding them at the end keeps them tender-crisp and vibrant.
How do I know the dumplings are fully cooked?
Check the center of one piece. A dumpling should look fluffy and bread-like inside, not doughy. If undercooked, give it another 15–20 minutes.
Can I thicken the sauce if it’s too runny?
Yes. Remove the lid for the last 20–30 minutes to let steam escape and the broth reduce naturally. For a creamier result, you can also stir in a slurry of cornstarch and cold water before adding the dumplings.