Crockpot Chicken and Dumplings is a beloved dish in our home. It’s so simple to toss the ingredients into your slow cooker, and when you return, you’ll have a comforting meal waiting for you. If you love plenty of dumplings, this recipe will not disappoint!
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. Place the diced onion at the bottom of your crockpot.
2. Arrange the chicken thighs in a single layer on top of the onions.
3. In a mixing 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 over the chicken thighs in the crockpot.
5. Add the chicken broth on top of the mixture.
6. Cover and set the crockpot to high. Cook for 5 hours without opening the lid.
7. When there is 1 hour of cooking time left, open the lid and add the defrosted mixed vegetables. Stir well, shredding the chicken thighs as you mix.
8. Flatten each biscuit from the can and cut them into 4 long strips. Place the biscuit strips on top of the chicken mixture in the crockpot.
9. Let the biscuits cook for the remaining hour, then stir everything together to incorporate the dumplings into the dish.
10. Serve topped with freshly chopped parsley and enjoy!