Chicken and Bisquick dumplings is an easier version of the delicious classic comfort food! Make this chicken crock pot recipe for dinner!
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How To Make Chicken and Bisquick Dumplings
Add everything except the milk and baking mix to your crockpot and turn it on. It can cook all day on low, or turn it to high if you need it done sooner.
Then, make the dumplings and add them during the last hour of cooking. Easy peasy!
If you’re short on time, I also have a stovetop version of this chicken crock pot recipe that’s ready in just 30 minutes and cooks all in the same pot.
Ingredient Notes and Substitutions
- Canned Soup Alternative: While store bought is more convenient, you can use homemade cream of chicken soup if you prefer.
- Leave Chicken Whole: Because the meat becomes so tender when slow-cooked, it should fall apart on its own. You may need to stir everything before adding the dumplings to break it apart or feel free to cut the chicken into bite-sized pieces before starting the recipe.
- Add Veggies: This dish would taste great with potatoes, carrots, and celery as well. Just add them at the beginning with everything else. If you want to use frozen peas or corn, mix those in just before adding the Bisquick dumplings.
Homemade Bisquick Dumplings
If you don’t have Bisquick on hand, you can easily make a homemade version with pantry staples!
Simply combine the following ingredients together and use as directed in the recipe.
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon butter (softened)
- ¾ cup milk
- ¼ cup water
Kitchen Tools/Equipment You’ll Need
- Slow Cooker – This is almost my most used kitchen appliance, especially during the cooler months. It’s so convenient and just makes comfort food taste better!
- Large Scooper – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
Recipe Notes + FAQ
Storage and Reheating
Keep leftover crockpot chicken and dumplings in the refrigerator in a sealed container.
While this meal is safe to eat for up to 4 days, I would recommend eating it within a day or two.
Otherwise, the dumplings will become soggy and start to fall apart.
Reheat in the microwave or on the stove until warmed through, adding a splash of broth as need if it is too thick.
Do I need to cook chicken before adding it to the crockpot?
Not at all! It’s perfectly safe to add raw chicken to a slow cooker when it will be cooked for a minimum of 4-5 hours.
Will the dumplings still cook if they float to the top?
Yes, they will still cook through when this happens. I just dunk them from time to time because I like them all juicy.
Can I use chicken thighs instead of breasts?
If you prefer dark meat, thighs are a great substitute. Use an equal amount by weight and make sure they are boneless and skinless.
It’s also a good idea to trim off any excess fat so the dish isn’t too greasy.
With love from our simple kitchen to yours.
Crockpot Chicken and Dumplings Recipe Video
To see us make the recipe from start to finish, watch the video.
Crockpot Chicken and Bisquick Dumplings + Video
- 2 pounds boneless skinless chicken breasts, uncooked
- 2 cans condensed cream of chicken soup, or 3 cups Homemade Cream of Chicken Soup
- 6 cups chicken broth, low sodium
- 4 tablespoons butter
- 2 teaspoons onion powder
- 2 bay leaves
- 1 teaspoon poultry seasoning
- 1 teaspoon parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups Bisquick mix
- 2/3 cups milk
- In your slow cooker combine all ingredients, (except Bisquick and milk) stir to combine.
- Cover and cook on low 7 hours or (on high for 3-4 hours), stirring occasionally.
- Mix Biquick and milk in a medium bowl.
- Add dumplings with a tablespoon scooper or by heaping teaspoon, gently press on dumplings to submerge.
- Cover and cook on high for 30 minutes to 1 hour, or until dumplings are cooked through.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2012, updated and republished November 2020
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