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A no-fuss, deeply comforting meal that brings tender chicken, garden vegetables, and fluffy dumplings together in one pot. Slow-cooked to perfection, this cozy casserole uses simple ingredients to create a rich, creamy stew topped with soft, flaky biscuit dumplings—just like Grandma made, but easier.
Why You’ll Love This Recipe
This isn’t just dinner—it’s warmth served in a bowl. With zero browning, no dough rolling, and only 15 minutes of prep, you get the soul-soothing flavor of classic chicken and dumplings without the work. The slow cooker does all the magic: turning chicken thighs into silky shreds and transforming canned soups into a velvety sauce. Add store-bought biscuits as dumplings for a genius shortcut that tastes homemade.
Perfect for cold nights, busy days, or when someone needs feeding fast.
Ingredients
Base & Stew
- 1 medium onion, diced
- 6 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed
- 2 cups chicken broth (low-sodium if preferred)
- 1 tsp poultry seasoning
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Black pepper, to taste
Dumplings
- 1 can (8-count) refrigerated buttermilk biscuits (e.g., Pillsbury Grands!)
Step-by-Step Instructions
Layer the base:
Place diced onion in the bottom of your slow cooker. Arrange chicken thighs in a single layer on top.Make the sauce:
In a bowl, whisk together both cans of soup, poultry seasoning, 2 tablespoons parsley, black pepper, and chicken broth until smooth. Pour over the chicken.Cook low and slow:
Cover and cook on HIGH for 5 hours (or LOW for 7–8). Do not open the lid during cooking—this keeps heat consistent and ensures tender results.Add veggies and shred chicken:
With 1 hour left, open the lid. Stir in the thawed mixed vegetables. Use a fork to shred the chicken directly in the pot as you stir—no need to remove it.Add dumplings:
Open the biscuit can. Flatten each biscuit with your palm, then cut into 4 strips using kitchen shears or a knife. Gently place the biscuit strips on top of the stew in an even layer—don’t stir yet.Finish cooking:
Cover and cook on HIGH for the final 60 minutes. The dumplings will rise slightly and cook through, becoming soft and fluffy.Serve warm:
Stir gently to incorporate the dumplings into the stew. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley.
You Must Know
- Use chicken thighs — they stay juicy after long cooking; breasts dry out.
- Don’t peek while cooking — every time you lift the lid, you lose heat and extend cooking time.
- Thaw vegetables first — prevents temperature drop and icy pockets.
- Cut biscuits before adding — ensures even cooking and better absorption.
- Stir at the end — combines textures and warms dumplings through.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave with a splash of broth to refresh moisture.
- Not recommended for freezing — dumplings turn gummy upon thawing.
Ingredient Substitutions
Serving Suggestions
- Serve with a crisp green salad or pickles for contrast.
- Top with cracked black pepper or a dash of hot sauce.
- Pair with cornbread or oyster crackers on the side.
- Great for meal prep—portion into containers for easy reheating.
Cultural Context
Born in American Midwest kitchens during the rise of convenience foods, this version of chicken and dumplings honors tradition while embracing modern ease. Originally a labor-intensive dish made from scratch, today’s crock pot version reflects how families keep beloved recipes alive—not by rigid rules, but by smart shortcuts that preserve flavor and heart. Often served at church dinners, snow days, and Sunday suppers, it’s food that says, “You’re home.”
Pro Tips
- Toast the biscuits? Broil 1–2 minutes at the end for golden tops (optional).
- Double the batch — it freezes well before adding dumplings.
- For thicker gravy, mash some vegetables against the side of the pot before stirring.
- Warm bowls before serving to keep the meal hot longer.
- Label the dish — people always ask for the recipe.
Frequently Asked Questions
Q: Can I use frozen chicken?
A: Yes, but add 1–2 hours to cooking time. Ensure internal temp reaches 165°F (74°C).
Q: Why are my dumplings mushy?
A: Likely due to stirring too soon or overcrowding. Wait until the full hour is done before mixing.
Q: Can I make it dairy-free?
A: Yes. Use dairy-free soup alternatives and oil-based biscuits. Results vary slightly.
Q: Can I cook the dumplings separately?
A: Not recommended—they absorb flavor from the stew as they cook.
Q: Can I add potatoes?
A: Yes! Add 1 cup diced potatoes with the onions. They’ll soften during cooking.
Allergy Information
Contains: wheat (biscuits, soup), dairy (biscuits, soup), eggs (in biscuits).
Gluten-free option: Use GF soup and biscuits.
Dairy-free option: Substitute with plant-based versions.
Always check labels — canned soups often contain milk derivatives.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings
- Calories: 480
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 4g
- Sugar: 6g
- Protein: 28g
- Sodium: 980mg
Note: Nutrition values are estimates and may vary based on ingredients used. Not intended as medical advice.
Final Thought: This isn’t fancy. It doesn’t need to be. One spoonful—creamy, hearty, full of herbs—and you’re reminded: the best meals aren’t about perfection. They’re about showing up, turning on the pot, and saying, “I’ve got you.”
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