Introduction to Best Ever Crock Pot Chicken and Dumplings

There’s something incredibly comforting about a dish that simmers slowly, melding flavors and textures into something truly special. This recipe for “Best Ever Crock Pot Chicken and Dumplings” is a testament to the magic that happens when simplicity meets slow cooking. Perfect for busy days, this dish requires minimal prep and yields results that are deeply satisfying, with tender chicken, creamy sauce, and soft, pillowy dumplings.

Using a crock pot for this recipe allows the ingredients to cook gently, ensuring that the chicken thighs become perfectly tender and infused with the savory flavors of the herbs and soups. What makes this dish stand out is the addition of homemade-style dumplings, made from refrigerated biscuits that are simply cut and layered on top. As they cook, these dumplings soak up the rich broth and develop a wonderful texture that complements the chicken.

This recipe is a fantastic choice for a family dinner or a cozy weekend meal. It’s also wonderfully adaptable; you can tweak the vegetables according to what’s in season or what you have on hand. Serve it piping hot, garnished with a sprinkle of fresh parsley, and watch it disappear from plates. It’s the kind of meal that brings everyone to the table, eager and ready to enjoy a hearty, warming dish.

Best Ever Crock Pot Chicken and Dumplings

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 cups Chicken broth
• 1 can Buttermilk refrigerated biscuits
• 2 cups Frozen mixed vegetables, defrosted
• Black pepper to taste

Instructions:

1. Layer the diced onion on the bottom of your crockpot.
2. Arrange the chicken thighs on top of the onions in a single layer.
3. In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, fresh parsley, and black pepper.
4. Pour the mixed ingredients over the chicken thighs.
5. Add 2 cups of chicken broth over the top.
6. Cover and set the crockpot to high for 5 hours.
7. With 1 hour remaining, add the defrosted mixed vegetables to the crockpot and stir, shredding the chicken as you mix.
8. Flatten each refrigerated biscuit and cut into 4 long slices. Place them on top of the chicken mixture in the crockpot.
9. Allow the dumplings to cook for the remaining hour.
10. Stir the mixture well to incorporate the dumplings into the chicken.
11. Serve topped with freshly chopped parsley.

Enjoy this delightful and easy crock pot meal that promises warmth and flavor in every bite!