Slow Cooker Ranch Chicken Dumplings

There is nothing more comforting than a warm, creamy bowl of chicken and dumplings, and this Slow Cooker Ranch Chicken & Dumplings takes that classic comfort to a new level. By infusing a traditional chicken stew with the zesty, herb-filled flavor of ranch seasoning, you create a dish that is both familiar and excitingly savory. It's the perfect meal for busy families, as the slow cooker does nearly all the work, leaving you with tender chicken and pillowy dumplings that taste like they took all day to prepare.

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The beauty of this slow-cooked meal lies in the slow-simmered ingredients. The chicken breasts or thighs cook gently alongside fresh carrots, celery, and onions, absorbing the ranch-infused chicken broth and cream of chicken soup. By the time you are ready to add the dumplings, the chicken is so tender it practically melts in your mouth.

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cups (720 ml) low-sodium chicken broth
• 1 can (10.5 oz/300 g) condensed cream of chicken soup
• 1 packet (1 oz/28 g) ranch seasoning mix
• 1 tsp garlic powder
• 1 tsp dried parsley
• ½ tsp black pepper
• 1 cup (150 g) frozen peas
• ½ cup (120 ml) heavy cream or half-and-half
• 2 tbsp unsalted butter, cubed
• For Dumplings:
• 2 cups (250 g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• ½ tsp salt
• 3 tbsp unsalted butter, melted
• 1 cup (240 ml) whole milk
• OR 1 can (16 oz/450 g) refrigerated biscuit dough, quartered

Instructions

Step 1

In the slow cooker, combine chicken, onion, carrots, celery, chicken broth, cream of chicken soup, ranch seasoning, garlic powder, parsley, and black pepper. Stir to mix.

Step 2

Cover and cook on low for 5 hours, or until the chicken is tender and easily shredded.

Step 3

Remove chicken, shred with two forks, and return it to the slow cooker.

Step 4

Stir in frozen peas, heavy cream, and cubed butter.

Step 5

For homemade dumplings: In a bowl, whisk together flour, baking powder, sugar, and salt. Stir in melted butter and milk until just combined (do not overmix).

Step 6

Drop spoonfuls of dumpling dough onto the surface of the stew, spacing them apart, or place biscuit dough pieces on top.

Step 7

Cover and cook on high for 30-45 minutes until dumplings are puffed and cooked through.

Step 8

Serve hot, garnished with extra parsley if desired.

Zusatztipps für die Zubereitung

When preparing the homemade dumpling dough, it is crucial to avoid overmixing. Stir only until the dry ingredients are just moistened to ensure the dumplings remain light and airy rather than dense. If the stew appears too thick after the chicken is shredded, feel free to add a splash of chicken broth before dropping the dumplings in.

Varianten und Anpassungen

You can easily customize this dish by substituting the cream of chicken soup with cream of mushroom for a more earthy flavor profile. For a quicker version, use a rotisserie chicken and reduce the initial cook time. Adding fresh herbs like dill or chives to the dumpling dough or the stew itself can also provide a burst of garden-fresh flavor.

Serviervorschläge

This hearty meal is best served in shallow bowls, ensuring everyone gets plenty of the rich gravy. It pairs wonderfully with a crisp, lightly oaked Chardonnay, which cuts through the creaminess of the dish. For an even more complete meal, serve it alongside a simple steamed green vegetable or a light side salad.

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With its creamy texture and tangy ranch undertones, this Slow Cooker Ranch Chicken & Dumplings is certain to become a new household favorite. It’s the ultimate one-pot meal that delivers deep, slow-cooked flavor with minimal effort, perfect for cozying up on a chilly evening.

Recipe FAQ

→ Can I use frozen chicken for this dish?

Yes, you can use frozen chicken breasts or thighs directly in the slow cooker. Just add about 1-2 hours to the cooking time to ensure the chicken reaches a safe internal temperature of 165°F before shredding.

→ What's the difference between homemade and refrigerated biscuit dough?

Homemade dumplings have a lighter, more tender texture and absorb the stew's flavors better. Refrigerated biscuit dough is convenient and creates a denser, breadier topping. Both options work well, though homemade gives you more control over ingredients and flavor.

→ Can I make this on the stove instead?

Yes. Simmer the chicken, vegetables, and seasonings in a large Dutch oven or pot for 45-60 minutes until chicken is tender. Shred the chicken, return to the pot, add cream and peas, then drop dumpling dough on top and cook covered for 15-20 minutes until dumplings are fluffy and cooked through.

→ How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The dumplings will absorb more liquid over time, so you may need to add a splash of broth or milk when reheating. This dish also freezes well for up to 3 months.

→ Can I make this dairy-free?

Substitute coconut milk or almond milk for the heavy cream, use dairy-free butter, and choose a dairy-free condensed soup alternative. The ranch seasoning mix should be checked for dairy ingredients or replaced with a homemade blend of herbs and spices.