Slow Cooker Ranch Chicken & Dumplings (Printable)

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

# What You 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 Steps:

01 - Add chicken, onion, carrots, celery, chicken broth, cream of chicken soup, ranch seasoning, garlic, black pepper, and thyme to the slow cooker. Stir thoroughly to combine all ingredients.
02 - Cover the slow cooker and cook on low setting for 4 hours, or until chicken is tender and easily shreds.
03 - Remove cooked chicken from the slow cooker and shred using two forks. Return shredded chicken to the stew and add frozen peas. Stir to combine.
04 - In a mixing bowl, whisk together flour, baking powder, and salt. Stir in melted butter and milk until just combined. Do not overmix the dough.
05 - Drop spoonfuls of biscuit dough evenly across the top of the stew in the slow cooker, spacing them apart to allow for expansion.
06 - Cover and cook on high setting for 1 hour, until biscuits are cooked through and fluffy with golden edges.
07 - Transfer to serving bowls while hot. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • It practically cooks itself while you handle everything else life throws at you.
  • The combination of creamy ranch and tender chicken with fluffy biscuits on top creates a meal that feels indulgent but costs almost nothing.
  • Picky eaters seem to lose their resistance to vegetables when they're swimming in this savory sauce.
02 -
  • Don't overmix your homemade biscuit dough or they'll be tough instead of tender—this is the single most important step, and I learned it the hard way on my first attempt.
  • The slow cooker's moisture means your biscuits won't brown like oven-baked ones, but they'll be incredibly fluffy, which is actually better for this dish.
  • Add the peas after shredding the chicken, not at the beginning, so they don't turn to mush and lose their sweetness.
03 -
  • Brown the chicken briefly in a hot skillet before adding to the slow cooker if you want deeper flavor, though it's not necessary for this recipe to taste fantastic.
  • Stir the stew once at the 2-hour mark if you want to ensure even cooking, but honestly the slow cooker handles this beautifully on its own.
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