Best Ever Crock Pot Chicken and Dumplings

👩‍🍳 Step-by-Step Instructions

Layer the Base • Spread diced onion in the bottom of a 6-quart crock pot. • Nestle chicken thighs on top of the onions in a single layer.
Whisk the Sauce • In a bowl, combine both cans of soup, chicken broth, poultry seasoning, 2 tablespoons parsley, and a few grinds of black pepper. • Pour the mixture over the chicken.
Slow-Cook • Cover and cook on High for 5 hours. • Resist lifting the lid—only open with 1 hour remaining.
Shred & Veggies • With 1 hour left, add the thawed mixed vegetables. • Stir gently and use two forks to shred the chicken.
Top with Dumplings • Flatten each biscuit and cut into four strips. • Arrange the strips over the chicken mixture. • Recover and cook for the final hour.
Finish & Serve • Gently stir to meld dumplings into the creamy base. • Garnish with extra parsley and serve piping hot.

Swap biscuits for homemade drop-style dumplings: whisk flour, baking powder, salt, milk, and a pat of butter; drop spoonfuls over the stew.
Add chopped carrots or celery with the onion for extra garden flavor.
Stir in shredded cheddar cheese just before serving for a melty twist.
Cook on Low for 7–8 hours if your schedule calls for an all-day simmer.

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual portions (dumplings soften over time)—thaw overnight and reheat gently on the stove or in the oven.

Truly hands-off: Prep in minutes, then let the crock pot work its magic.
Kid-approved comfort: Fluffy dumplings and creamy sauce please every palate.
Make-ahead friendly: Perfect for busy weekdays or feeding a crowd.
Scales easily: Double for a freezer stash or half for a smaller gathering.