Slow Cooker Ranch Chicken & Dumplings (Print Version)

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

# What You'll Need:

→ Chicken & Stew

01 - 2 lbs 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 oz) condensed cream of chicken soup
07 - 1 packet (1 oz) ranch seasoning mix
08 - 1 tsp garlic powder
09 - 1 tsp dried parsley
10 - 1/2 tsp black pepper
11 - 1 cup frozen peas
12 - 1/2 cup heavy cream or half-and-half
13 - 2 tbsp unsalted butter, cubed

→ Dumplings

14 - 2 cups all-purpose flour
15 - 1 tbsp baking powder
16 - 1 tsp sugar
17 - 1/2 tsp salt
18 - 3 tbsp unsalted butter, melted
19 - 1 cup whole milk
20 - 1 can (16 oz) refrigerated biscuit dough, quartered (alternative)

# How to Make It:

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 thoroughly to mix.
02 - Cover and cook on low for 5 hours, or until the chicken is tender and easily shredded.
03 - Remove chicken from slow cooker, shred with two forks, and return it to the stew.
04 - Stir in frozen peas, heavy cream, and cubed butter into the stew.
05 - In a 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 place biscuit dough pieces on top.
07 - Cover and cook on high for 30 to 45 minutes until dumplings are puffed and cooked through.
08 - Serve hot, garnished with extra parsley if desired.

# Additional Tips::

01 -
  • The slow cooker does almost all the work while you live your life, and somehow everything tastes like you've been cooking for hours.
  • Those fluffy dumplings soaking up the creamy ranch sauce are legitimately life-changing, and you can make them from scratch or take the shortcut with canned biscuits without anyone knowing the difference.
  • It's the kind of meal that makes people ask for seconds and wonder how you pulled off something so restaurant-quality in your own kitchen.
02 -
  • Never overmix your dumpling dough or they'll be rubbery—when that milk hits the flour, stir just until you don't see dry bits anymore and walk away.
  • If you're using canned biscuits, quarter them before dropping them on top; whole biscuits will throw off your cooking time and texture balance.
03 -
  • Cut your chicken and vegetables into uniform sizes so everything cooks evenly; a slightly larger carrot will still be half-raw when the chicken is falling apart otherwise.
  • Resist the urge to add cream early; it can separate or turn grainy in the long, slow heat—wait until the last thirty minutes and add it right before the dumplings so it just warms through.
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