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Crockpot Chicken and Dumplings

This classic dish takes the heartiness of tender chicken and combines it with fluffy, melt-in-your-mouth dumplings, all simmered in a savory broth filled with vegetables and seasonings. What makes this recipe so special is how effortless it is—you can toss the ingredients into your slow cooker in the morning and come home hours later to a cozy, satisfying meal that tastes like it’s been simmering for hours.
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Course: Crockpot, Dinner, Lunch, Main Course, Soup
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 onion diced
  • 6 boneless skinless chicken thighs
  • 1 can 10.5 oz cream of chicken soup
  • 1 can 10.5 oz cream of celery soup
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon poultry seasoning
  • 2 cups chicken broth
  • 1 can refrigerated buttermilk biscuits
  • 2 cups frozen mixed vegetables defrosted
  • Black pepper to taste

Method
 

  1. Layer the diced onion in the bottom of the crockpot.
  2. Place the chicken thighs on top of the onion in a single layer.
  3. In a medium bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and black pepper. Mix well.
  4. Pour the soup mixture evenly over the chicken in the crockpot.
  5. Pour 2 cups of chicken broth over the chicken and soup mixture.
  6. Cover and cook on high for 5 hours. Avoid opening the lid until 1 hour remains on the cooking time.
  7. With 1 hour left, add the defrosted mixed vegetables to the crockpot. Stir to combine and shred the chicken slightly as you mix.
  8. Open the can of refrigerated biscuits and flatten each one. Cut each biscuit into 4 long slices to create the dumplings.
  9. Layer the biscuit slices over the chicken and vegetable mixture in the crockpot.
  10. Cover and cook for the remaining hour. After cooking, stir gently to incorporate the dumplings into the chicken mixture.
  11. Serve hot, garnished with additional chopped parsley if desired.
  12. Enjoy!