Why You’ll Love This Recipe
- Simple shortcuts: Condensed soups create the creamy base, and refrigerated biscuits become the dumplings.
- Tender chicken: Boneless thighs shred easily after slow cooking.
- Vegetables included: Mixed vegetables add color and texture.
- Minimal preparation: No separate gravy or homemade dumpling dough required.
- A hearty meal: Chicken, vegetables, and dumplings come together in one pot.
Ingredients You’ll Need
Onion
One large diced onion forms the bottom layer. It softens during cooking and adds savory flavor to the sauce.
Boneless, Skinless Chicken Thighs
Use six chicken thighs, thawed if previously frozen. Their size affects cooking time and the number of servings.
Cream of Chicken Soup
One 10.5-ounce can of condensed cream of chicken soup provides richness and chicken flavor. Use it directly from the can.
Cream of Celery Soup
A second 10.5-ounce can of condensed soup adds a mild celery flavor and helps thicken the base.
Fresh Parsley
Two tablespoons of chopped parsley add freshness. Reserve a little additional parsley for serving if desired.
Poultry Seasoning
One teaspoon gives the sauce a warm herb flavor. Blends vary, so choose one you enjoy.
Chicken Broth
Two cups of chicken broth loosen the condensed soups into a sauce. Low-sodium broth offers more control over saltiness.
Refrigerated Buttermilk Biscuits
Use one 16-ounce can of traditional refrigerated buttermilk biscuits. Avoid flaky-layer varieties for a more cohesive dumpling texture.
Mixed Vegetables
Two cups of thawed frozen mixed vegetables make a convenient addition. Drain any excess liquid before adding them.
Black Pepper
Season to taste. The soups and broth already contribute salt, so taste before adding any extra seasoning.
How to Make Crock Pot Chicken and Dumplings
1. Layer the Onion and Chicken
Spread the diced onion across the bottom of the slow cooker. Arrange the chicken thighs over the onion in a single layer where possible.
A 6-quart slow cooker generally provides useful room for the filling and dumplings.
2. Mix the Creamy Base
In a bowl, stir together the cream of chicken soup, cream of celery soup, poultry seasoning, parsley, and black pepper until evenly combined.
Spread the mixture over the chicken, then pour in the broth.
3. Cook the Chicken
Cover and cook on HIGH for approximately four hours, until the chicken is tender and cooked through. The thickest part should reach at least 165°F (74°C).
Slow cookers and chicken thigh sizes vary, so allow additional time if needed.
4. Shred and Add Vegetables
Shred the chicken with two forks, either carefully in the cooker or on a plate before returning it.
Stir in the thawed, drained mixed vegetables. The filling should be very hot before adding the biscuit dough. If it has cooled noticeably, cover and let it return to a gentle simmer.
5. Cut the Biscuits
Flatten each biscuit slightly and cut it into four strips. Separate the strips so they do not remain stuck together.
6. Add the Dumplings
Distribute the dough over the surface of the hot chicken mixture, keeping the strips as separate as possible. Avoid pressing them down or stirring them into the sauce.
Replace the lid immediately.
7. Steam Until Cooked Through
Cook on HIGH for approximately one hour without lifting the lid during that initial cooking period.
Afterward, check a thick dumpling from near the center. Its interior should be cooked through with no raw, sticky dough. If needed, cover and continue cooking in 10–15-minute intervals.
8. Finish and Serve
Gently fold the cooked dumplings into the creamy chicken mixture. Garnish with additional parsley and serve hot.
Tips for the Best Chicken and Dumplings
Use Traditional Biscuits
Traditional buttermilk biscuits hold together more predictably than flaky-layer dough.
Keep the Filling Hot
Dumplings need steady heat and steam. Add thawed vegetables promptly and let the mixture become hot again before topping with dough.
Leave the Lid Closed
Lifting the lid releases heat and steam, which can extend cooking time. Keep it closed during the first hour of dumpling cooking.
Avoid Thick Clumps of Dough
Separate the biscuit strips as you arrange them. Overlapping piles can leave undercooked centers.
Check the Dumpling Interior
A soft exterior is normal because the dough cooks in steam and sauce. Check inside a thick piece to distinguish tenderness from raw dough.
Stir Gently at the End
Vigorous stirring can break apart the dumplings. Fold just enough to combine.
Easy Variations
Change the Vegetable Blend
Use a mixture of peas, carrots, corn, and green beans, or select a similar blend your family prefers.
Adjust the Herbs
Add a small amount of thyme or sage if desired, keeping in mind that poultry seasoning may already contain them.
Add More Pepper
A little extra black pepper provides a pleasant contrast to the creamy sauce.
Use Chicken Breasts
Boneless, skinless breasts can work, but their size and cooking time differ. Check them earlier to avoid drying them out.
What to Serve with Chicken and Dumplings
This dish is substantial enough to serve on its own. For contrast, pair it with a crisp green salad, steamed green beans, or simply cooked broccoli.
Choose lighter sides to balance the creamy sauce and biscuit dumplings.
Make-Ahead Tips
Dice the onion and mix the soup base ahead of time, refrigerating them separately until assembly.
Keep the biscuit dough refrigerated until just before cutting and adding it.
For the best texture, cook the dumplings shortly before serving rather than holding the completed dish for an extended period.
Storage and Reheating
Refrigerate leftovers promptly in shallow, covered containers for up to 3–4 days.
The dumplings absorb sauce during storage, so the mixture will become thicker. Reheat gently in a saucepan or microwave, adding a splash of broth as needed. Heat thoroughly and stir carefully to preserve the dumplings.
For freezing, the chicken and vegetable base generally keeps a better texture than the finished biscuit dumplings. Freeze the base separately and prepare fresh dumplings when finishing the meal.
Frequently Asked Questions
Why are my dumplings doughy?
The filling may not have been hot enough, the dough strips may have overlapped, or they may need more time. Keep the lid closed during the initial hour, then check the interior and continue cooking if necessary.
Should I stir the biscuit dough in immediately?
No. Leave it on top so it can steam. Fold it into the filling only after it is cooked through.
Do I dilute the condensed soups?
Use the soups as they come from the cans. The two cups of broth provide the additional liquid.
Can I add frozen vegetables without thawing?
Thawing is recommended here because frozen vegetables can cool the filling just before the dumplings need steady heat.
Will the dumplings brown?
No. Slow cooker dumplings cook in moist heat and remain pale and soft. They will not develop an oven-baked biscuit crust.
Can I use homemade dumplings?
Homemade dough requires its own proportions, shaping, and cooking guidance. This recipe is written for refrigerated biscuit dough.