Looking for a hearty, comforting meal that warms you from the inside out? This Slow Cooker Chicken and Dumplings delivers exactly that. Easy to prepare and full of flavor, it’s a dish your family will keep asking for. Follow these steps to make this cozy classic.
Ingredients
| Ingredient | Amount |
|---|---|
| Onion, diced | 1 |
| Boneless, skinless chicken thighs | 6 |
| Cream of chicken soup | 1 can |
| Cream of celery soup | 1 can |
| Fresh parsley, chopped | 2 tbsp |
| Poultry seasoning | 1 tsp |
| Chicken broth | 2 cups |
| Canned buttermilk biscuits | 1 can |
| Frozen mixed vegetables, thawed | 2 cups |
| Black pepper | to taste |
Instructions
- Prepare the Base – Spread the diced onion evenly at the bottom of the slow cooker.
- Layer the Chicken – Place the chicken thighs over the onions in a single layer.
- Combine the Soups – In a small bowl, mix both cans of soup. Stir in poultry seasoning, chopped parsley, and black pepper until smooth.
- Add to Crock Pot – Pour the soup mixture evenly over the chicken.
- Add Broth – Pour the chicken broth over everything to ensure the mixture stays moist.
- Cook – Cover and cook on high for 5 hours. Avoid lifting the lid during this time.
- Stir in Vegetables – About an hour before cooking ends, add the thawed mixed vegetables. Shred the chicken while gently combining everything.
- Prepare Dumplings – Flatten each biscuit and cut into four strips.
- Add Dumplings – Lay the biscuit strips on top of the chicken mixture in the slow cooker.
- Finish Cooking – Let them cook for the last hour until soft and fluffy. Stir gently to combine.
- Serve – Spoon into bowls and garnish with fresh parsley for a bright, flavorful touch.
