If you’re looking for the ultimate comfort food and the easiest way to make it, you’d found it! Slow Cooker Chicken and Dumplings are perfect for chilly nights when you want an easy dinner that will warm you up. This recipe is made even easier with help from Bisquick to make the dumplings!
Slow Cooker Chicken and Bisquick
Homemade chicken and dumplings are amazing but if you live a busy life like I do and need shortcuts, your Crockpot and Bisquick will give you a good version too. (Another chicken and dumplings shortcut is using refrigerated biscuits and cut them up to be dumplings).
Why You’ll Love This Recipe
- Ultimate comfort food. When I think of comfort food, chicken and dumplings is right up there at the top of the list. Plus, it’s family friendly.
- Slow cooker does most of the work! All you have to do is dump everything in the Crockpot and let it cook, then add the Bisquick dumplings about an hour before it’s time to serve dinner.
- Easy to tweak the veggies. I usually put vegetables in my chicken and dumplings, but you can skip the veggie chopping or add your favorite vegetables to make the recipe your own. I like carrots, potatoes, and celery but onions and green peas are good in it too! You can even use frozen veggies (just don’t add them until you add the Bisquick dumplings)!
Ingredients & Equipment
Here’s what you’ll need to make Slow Cooker Chicken and Dumplings:
- Boneless skinless chicken breasts
- Cream of chicken soup
- Water
- Potatoes
- Celery
- Baby carrots
- Salt & Pepper
- Bisquick
Exact measurements can be found in the printable recipe card at the bottom of the post.
You’ll also need the following things from your kitchen:
- 6 QT Slow Cooker
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Mixing bowl
- Cookie scoop (optional)
Step By Step Directions
This recipe makes 5 servings. It takes about 15 minutes prep time and 8 hours cook time.
Step 1. Chop potatoes and celery into bite-sized pieces.
Step 2. Put chicken breasts, potatoes, celery, and carrots in the slow cooker.
Step 3. Mix the soup with water, salt, and black pepper. Pour over the chicken and vegetables.
Step 4. Cook on low for 6-7 hours or high for 4-5 hours.
Step 5. After cooking, stir to mix and break apart the chicken. You can also remove the chicken from the slow cooker and use forks to shred it, then put it back in the slow cooker. You want the chicken and the vegetables to be tender.
Step 6. Mix Bisquick and milk in a small bowl to make the biscuit dough. Use a cookie scoop or large teaspon to make dumplings.
Step 7. Drop the dumplings on top of the chicken mixture and push them down slightly to submerge in the mixture. Put the lid back on the crock pot and cook on high for 30 to 60 minutes or until the dumplings are cooked through. Do not stir the chicken and dumplings once you have dropped the dumplings on top!
Step 8. Serve and enjoy!
Leftover Storage and Reheating
You can store leftovers in an airtight container in the fridge for up to 4 days. It is better to eat it within the first few days for best dumpling consistency.
You can reheat leftovers in the microwave. Add a bit of water or chicken broth if it seems too thick.
Tips & Tricks
- You can swap of the Cream of chicken soup with any other cream soup.
- You can also make this recipe with chicken thighs.
- You can also add other seasonings to add flavor and adjust the taste. Try garlic, a bay leaf, dried thyme, or poulty seasoning.
- To see if the dumplings are cooked through, take one out of the pot and cut it in half. You want it to be dry and fluffy inside.
FAQs
Can I make this recipe with refrigerated biscuits?
Yes, cut them into quarters and put them on top of the chicken mixture at the same time as the recipe calls for the Bisquick dumplings.
Can I use frozen chicken for this recipe?
You can use frozen chicken in this recipe. You may need additional cook time to make sure it is cooked through. You want to make sure the chicken reaches an internal temperature of 165℉.
Equipment
- Cookie Scoop optional for making dumplings
Ingredients
- 2 pounds boneless skinless chicken breasts uncooked
- 2 cans Cream of chicken condensed soup
- 2 cups water
- 2 medium potatoes chopped
- 1 bag baby carrots
- 3-4 celery sticks chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Chop potatoes and celery into bite-sized pieces.
- Put chicken breasts, potatoes, celery, and carrots in the slow cooker.
- Mix the soup with water, salt, and black pepper. Pour over the chicken and vegetables.
- Cook on low for 6-7 hours or high for 4-5 hours.
- After cooking, stir to mix and break apart the chicken. You can also remove the chicken from the slow cooker and use forks to shred it, then put it back in the slow cooker. You want the chicken and the vegetables to be tender.
- Mix Bisquick and milk in a small bowl to make the biscuit dough. Use a cookie scoop or large teaspon to make dumplings.
- Drop the dumplings on top of the chicken mixture and push them down slightly to submerge in the mixture. Put the lid back on the crock pot and cook on high for 30 to 60 minutes or until the dumplings are cooked through. Do not stir the chicken and dumplings once you have dropped the dumplings on top!
- Serve and enjoy!
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