Slow Cooker Ranch Chicken Dumplings (Printable Version)

Creamy slow-cooked chicken stew infused with ranch flavors, topped with soft drop biscuits for a hearty meal.

# Ingredient List:

→ 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

→ Drop Biscuits

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

# Step-by-Step Instructions:

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 - Transfer to serving bowls and serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • It actually tastes like a restaurant-quality stew, but you barely touched the stove.
  • The ranch seasoning transforms ordinary chicken and vegetables into something people ask you to make again.
  • Those fluffy biscuits on top turn a weeknight dinner into something that feels special without the fuss.
02 -
  • Do not skip the shredding step; it lets the chicken soak up all those ranch-infused flavors and makes each bite more interesting than leaving it in chunks.
  • If your biscuit dough sits too long before cooking, the baking powder starts to lose its lift, so drop it on top and get that lid back on quickly.
03 -
  • Brown the chicken in a skillet first if you have fifteen extra minutes; it deepens the flavor and makes the final dish taste more complex.
  • Don't peek constantly at the slow cooker; every time you lift the lid, you add ten to twenty minutes to the cooking time.
Go Back