This Crock Pot Chicken and Dumplings is the ultimate “set it and forget it” comfort food. Using chicken thighs instead of breasts keeps the meat tender and juicy after hours of slow cooking. A mix of cream of chicken and cream of celery soups forms a thick, velvety gravy, while refrigerated biscuits turn into pillowy dumplings that soak up every bit of savory goodness.
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🥣 Best Ever Crock Pot Chicken and Dumplings
Ingredients
- 6 boneless, skinless chicken thighs
- 2 cups chicken broth
- 2 cups frozen mixed vegetables (defrosted)
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can buttermilk refrigerated biscuits
- 2 tbsp fresh parsley, chopped
- 1 tsp poultry seasoning
- 1 onion, diced
- Black pepper, to taste
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