Slow Cooker Ranch Chicken Dumplings (Print Version)

Creamy ranch-flavored chicken stew with fluffy drop biscuits, made effortlessly in your slow cooker for a comforting family dinner.

# What You'll Need:

→ Chicken & Stew

01 - 2 pounds boneless, skinless chicken breasts or thighs
02 - 1 medium onion, diced
03 - 2 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 - 2 cloves garlic, minced
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon dried thyme
11 - 1 cup frozen peas

→ Dumplings

12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1 teaspoon salt
15 - 1/4 cup unsalted butter, melted
16 - 1 cup whole milk

# How to Make It:

01 - Place chicken, onion, carrots, celery, chicken broth, cream of chicken soup, ranch seasoning, garlic, black pepper, and thyme in the slow cooker. Stir to combine.
02 - Cover and cook on low for 4 hours, or until the chicken is tender.
03 - Remove chicken, shred with two forks, then return to the slow cooker. Add frozen peas and stir.
04 - In a bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined, being careful not to overmix.
05 - Drop spoonfuls of biscuit dough on top of the stew in the slow cooker.
06 - Cover and cook on high for 1 hour, until biscuits are cooked through and fluffy.
07 - Serve hot, garnished with fresh parsley if desired.

# Additional Tips::

01 -
  • It's basically set-it-and-forget-it comfort food that tastes like you spent hours in the kitchen.
  • Ranch seasoning transforms simple chicken and vegetables into something that feels indulgent and flavorful without fussy ingredients.
  • Those drop biscuits are honestly better than store-bought, but if you're in a rush, no judgment using the refrigerated kind.
02 -
  • Don't skip shredding the chicken and stirring it back in; leaving it in chunks means some spoonfuls get meat and some don't.
  • Drop biscuits need to go on top during the last hour while the slow cooker is on high, not at the beginning, or they'll become dense and soggy.
  • If your slow cooker runs hot, check the biscuits at 45 minutes so they don't overcook and dry out.
03 -
  • Prep your vegetables the night before and keep them in a container in the fridge; dumping them into the slow cooker in the morning takes less than a minute.
  • If the stew seems too thin after shredding the chicken, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in before adding the biscuits; it'll thicken as it cooks.
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