Slow Cooker Ranch Chicken & Dumplings (Print View)

Creamy ranch-seasoned chicken stew with tender vegetables and fluffy dumplings, slow-cooked to perfection.

# Ingredient List:

→ Chicken & Stew

01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cups low-sodium chicken broth
06 - 1 can (10.5 ounces) condensed cream of chicken soup
07 - 1 packet (1 ounce) ranch seasoning mix
08 - 1 teaspoon garlic powder
09 - 1 teaspoon dried parsley
10 - 0.5 teaspoon black pepper
11 - 1 cup frozen peas
12 - 0.5 cup heavy cream or half-and-half
13 - 2 tablespoons unsalted butter, cubed

→ Dumplings

14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1 teaspoon sugar
17 - 0.5 teaspoon salt
18 - 3 tablespoons unsalted butter, melted
19 - 1 cup whole milk
20 - 1 can (16 ounces) refrigerated biscuit dough, quartered (alternative)

# Directions:

01 - In the slow cooker, combine chicken, onion, carrots, celery, chicken broth, cream of chicken soup, ranch seasoning, garlic powder, parsley, and black pepper. Stir well to combine.
02 - Cover and cook on low setting for 5 hours, or until chicken is tender and easily shredded with a fork.
03 - Remove chicken from slow cooker and shred using two forks, then return shredded chicken to the stew.
04 - Stir in frozen peas, heavy cream, and cubed butter until evenly distributed throughout the stew.
05 - In a mixing bowl, whisk together flour, baking powder, sugar, and salt. Stir in melted butter and milk until just combined, being careful not to overmix.
06 - Drop spoonfuls of dumpling dough onto the surface of the stew, spacing them apart, or distribute quartered biscuit dough pieces evenly across the top.
07 - Cover and cook on high setting for 30 to 45 minutes until dumplings are puffed and cooked through.
08 - Ladle into bowls and serve hot, garnishing with fresh parsley if desired.

# Expert Tips:

01 -
  • It's a complete meal that cooks itself while you handle everything else life throws your way.
  • The slow cooker makes tough cuts impossibly tender, and even chicken breasts won't dry out.
  • Those dumplings that puff up on top feel like a small kitchen triumph every single time.
  • Ranch seasoning does the heavy lifting flavor-wise, so you're not juggling a dozen spices.
02 -
  • Don't skip the step of removing the chicken and shredding it, because it helps the seasoning penetrate the meat and makes eating it so much easier.
  • Overmixing dumpling dough is the main reason they end up tough rather than fluffy, so err on the side of undermixing.
  • If you use the rotisserie chicken shortcut, add it right before the cream and butter so it doesn't dry out from the long cook.
03 -
  • Stir the stew halfway through cooking if you remember, but honestly, the slow cooker handles it even if you don't.
  • If your dumplings are sinking, your stew might be too hot when you add them, so wait just a minute after switching to high before dropping them in.
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