This Crock Pot Chicken and Dumplings is the ultimate “set it and forget it” comfort food. Using chicken thighs instead of breasts keeps the meat tender and juicy after hours of slow cooking. A mix of cream of chicken and cream of celery soups forms a thick, velvety gravy, while refrigerated biscuits turn into pillowy dumplings that soak up every bit of savory goodness.

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filling

tortilla

garlic

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 Best Ever Crock Pot Chicken and Dumplings

Ingredients

• 6 boneless, skinless chicken thighs
• 2 cups chicken broth
• 2 cups frozen mixed vegetables (defrosted)
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can buttermilk refrigerated biscuits
• 2 tbsp fresh parsley, chopped
• 1 tsp poultry seasoning
• 1 onion, diced
• Black pepper, to taste

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 Instructions

1. Layer the base: Spread diced onion on the bottom of the crockpot. Place chicken thighs in a single layer on top.
2. Mix the sauce: In a bowl, whisk together cream of chicken soup, cream of celery soup, poultry seasoning, parsley, and black pepper. Pour over the chicken.
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tortillas
olive oil
Tortilla
3. Add broth & cook: Pour chicken broth over everything. Cover and cook on High for 5 hours.
4. Shred & add veggies: With 1 hour left, open the lid. Shred chicken with two forks directly in the pot. Stir in the defrosted mixed vegetables.
5. Add dumplings: Flatten each biscuit slightly and cut into 4 strips. Layer the strips on top of the chicken mixture.
6. Final cook: Cover and cook the remaining hour. Gently stir the cooked dumplings into the  creamy sauce. Serve warm, topped with extra parsley if desired.

 Tip: This recipe is perfect for busy days—comfort food with minimal effort and maximum flavor!