This Crock Pot Chick’n & Dumplings Is The Perfect Comfort Food

I’m not entirely sure what this recipe qualifies as. Soup? Stew? Pot pie filling with a little extra broth? Well whatever you call it, I’m sure you won’t be sorry you made it.

This soup-stew type deal is comfort in a bowl, and is probably exactly what you’ll be craving on a chilly winter afternoon. It has a warm savory broth, soft pillowy dumplings, and all of the wonderful flavors of homemade chicken soup.

Not only is it vegan and delicious, but it is a largely hands-off recipe (thanks to our good friend, the crock pot). You basically just throw everything in, let it cook, finish off by adding the dumplings and voila! Dinner is served and life is good.

The dumpling method of this recipe is probably one of my favorite hacks ever. I’ve tried it in at least two recipes now (the other was more of a beef stew variation), and it hasn’t disappointed yet. Just goes to show that cooked crescent dough = delicious.

This is hearty enough to constitute a full meal: protein, veggies and carbs all in one. So grab a bowl and let’s get cooking!

Vegan Crock Pot Chick’n & Dumplings

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Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Appetizer, Main Course, Soup

Cuisine American

Servings 6 Servings

Equipment

• Crock pot

Ingredients

  

• 2 cans vegan cream of chick’n soup please see link in recipe notes
• cooking spray
• 4 vegan chick’n patties frozen
• 1 medium onion chopped
• 2 tbsp vegan butter
• 2 cups frozen peas
• 2 cups frozen corn
• 1 8 oz can vegan crescent rolls
• all-purpose flour 1/4 cup, or as needed
• salt and pepper to taste
• chili powder if desired

Instructions

 

• Start by making the cream of chick’n soup, if you are making it from scratch (link is in recipe notes). I usually make a double batch of the recipe by This Wife Cooks, which is equal to 2 cans of soup.
• Spray inside your 5 quart crock pot with a quick spray of cooking spray. Lay the chick’n patties at the bottom in an even layer. Add the onion, vegan butter, cream of chick’n soup, peas and corn. Fill the crock pot with just enough water to cover the ingredients. Cover and cook on high for 5-6 hours.
• Meanwhile, add some flour to a small bowl (maybe 1/4 cup or more as needed). Cut and roll your crescent dough into bite-sized dumplings (a quarter is a good estimate of diameter), dropping them into the flour and tossing to coat. Once you've rolled all your dumplings, shake off the excess flour (I used a strainer to do so) and return to the bowl. Cover and refrigerate for now.
• In the last hour of cooking, remove chick'n patties to a cutting board. Use two forks to shred the chick'n evenly, then add back to the crock pot and stir. Scatter the dumplings into the soup now as well, using the back of a spoon to gently press them under the broth. Cook for 1 more hour, until dumplings puff up and are cooked through.
• Taste for salt and pepper, and add chili powder if desired. Enjoy!

Notes

If you’re lucky enough to find vegan cream of chick’n soup in your grocery store, congrats! Go ahead and use that. But I usually make a double batch of this recipe from This Wife Cooks. Please do check it out, it’s a good one!

Keyword chick’n, crescent roll, crock pot, hearty, meatless, savory

Enjoy! I’m so glad I’m finally sharing this recipe with y’all; I hope you like it as much as I do.

Until next time, peace 🙂