Crock Pot Chicken and Dumplings

Comfort is what you get in this Crockpot Chicken and Dumpling recipe. The simplicity of a hearty meal without substituting any flavor! 

The Crockpot Chicken and Dumpling recipe is one of the most popular dishes in the world. It is a simple, hearty meal that can be served as a main course or as a side dish. The ingredients are cheap and easy to find, which makes it an excellent option for those on a budget. The recipe is also very easy to make with minimal effort required from the cook. This means that it is perfect for busy people who need to prepare something for dinner quickly after work and don’t have time to make anything fancy. Making this dish in the crockpot ensures you need to make little to no effort! Just add, simmer for hours, serve and enjoy! You can go about your busy day without having to worry about making dinner. The crockpot also melts all the ingredients together perfectly for optimal flavor. 

We used chicken thighs because dark meat has more of a robust flavor and seasons your veggies and broth so much better too. 

This recipe will not disappoint! Perfect for those sick days home with nothing to do but binge Netflix and fuel your body. 

Can I use bone broth?

Bone broth is an excellent choice for your Crockpot Chicken and Dumplings! It has some amazing health benefits that outweigh using traditional chicken broth or stock. Especially if you are feeling sick; bone broth is the way to go!

What sides can I make with this dish?

Since this dish already has bread soaked in the broth we really don’t have too many options for sides. If you want to grab some crackers to dip in your broth, serve with a salad, or more steamed vegetables on the side; all those options will work perfectly. But don’t think you have to use anything because this dish already has it all!

Ingredients

1 Onion (diced)

6 Boneless skinless chicken thighs

1 can Cream of chicken soup

1 can Cream of celery soup

2 tbsp. Fresh parsley (chopped)

1 tsp. Poultry seasoning

2 c. Chicken broth

1 can Buttermilk refrigerated biscuits

2 c. Frozen mixed vegetables (defrosted)

Black pepper to taste

Instructions:

Layer the chopped onion on the bottom of your crockpot.

Place the chicken thighs on top of the chopped onion in a single layer. 

In a mixing bowl, place 1 can of cream of chicken soup. 

Pour a can of cream of celery soup into the mixing bowl. 

Add 1 c. of poultry seasoning to the mixing bowl. 

Sprinkle in 2 tablespoons of chopped fresh parsley. 

Add black pepper to taste. 

Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot. 

A)

B)

C)

Pour 2 cups of chicken broth over top of the chicken. 

Set the crockpot to high for 5 hours and close the lid. 

Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display. With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted. Mix them into the crockpot well, shredding the chicken thighs as you stir. 

Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices. 

A)

B)

Layer the biscuits on the top of the chicken mixture in the crockpot. 

Let the biscuits cook for the remaining hour of cook time, and then stir the mixture together well to incorporate the dumplings into the chicken mixture. 

Serve topped with freshly chopped parsley.

What do you think of this comfort meal?

Let us know in the comment section below!