Slow Cooker Ranch Chicken & Dumplings (Printable Version)

Creamy ranch-flavored chicken stew with tender vegetables and fluffy dumplings, made effortlessly in your slow cooker.

# 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
17 - 1 can (16 ounces) refrigerated biscuit dough, optional substitute

# Directions:

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 thoroughly.
02 - Cover and cook on low for 4 hours, or until the chicken is tender and easily shreds with a fork.
03 - Remove chicken from the slow cooker, shred with two forks, then return to the slow cooker. Add frozen peas and stir well.
04 - In a mixing bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined, being careful not to overmix the dough.
05 - Drop spoonfuls of biscuit dough on top of the stew in the slow cooker, or place refrigerated biscuit dough pieces on top if using store-bought option.
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.

# Expert Suggestions:

01 -
  • The slow cooker does nearly all the work while you go about your day, then you get to finish it with pillowy biscuits that feel homemade without the stress.
  • Ranch seasoning transforms ordinary chicken and vegetables into something that tastes like pure comfort, the kind of flavor that makes people ask for seconds before they've finished their first bowl.
02 -
  • Overmixing the biscuit dough is the most common mistake—gluten development makes them dense and chewy instead of fluffy, so treat the dough gently and trust that a few lumps are your friend.
  • Don't skip the shredding step even if the chicken looks like it will fall apart on its own; shredded chicken distributes the flavor more evenly and creates a more satisfying texture throughout the stew.
03 -
  • If your slow cooker runs hot, check the chicken at 3.5 hours rather than waiting the full 4—overcooked chicken gets stringy and loses its tender texture.
  • Make the biscuit dough while the stew is cooking so you're not juggling bowls at the last minute, and keep it covered with a damp towel so it doesn't dry out on top.
Go Back