Chicken and Bisquick Dumplings (Slow Cooker Recipe) + Video
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Chicken and Bisquick Dumplings is an easier version of the delicious classic comfort food! Add everything to the slow cooker in the morning, then drop in the dumpling dough about an hour before serving. It doesn’t get much simpler than that! You’ll love this easy chicken and fluffy dumplings recipe!
Chicken and Bisquick Dumplings
This easy crock pot chicken and dumplings recipe is so good that you will have a hard time eating just one bowl!
For another comfort food favorite, make my Slow Cooker Chicken and Rice.
It has all the flavors of the popular casserole, and there should be plenty left over for lunch the next day
Easy Slow Cooker Chili is hearty and filling with plenty of heat to keep you warm on chilly nights.
On nights when you just don’t feel like cooking, make Slow Cooker Creamy Mac and Cheese.
It’s bursting with flavor from four different types of cheese and is ready in as little as one hour!
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 Bisquick dumplings to break the meat apart.
Or, feel free to cut the chicken into bite-sized pieces before starting the recipe. - Add Veggies: Bisquick chicken and dumplings would taste great with green peas, 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.
How To Make Bisquick Chicken and 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 and dumplings Bisquick recipe that’s ready in just 30 minutes and cooks all in the same pot.
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, then 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.
Storage and Reheating
Keep leftover chicken and Bisquick 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.
Crock Pot Chicken and Dumplings FAQ
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.
Since chicken and Bisquick dumplings cook for a total of 7-8 hours, the meat is guaranteed to be cooked through!
Yes, they will still cook through when this happens. I just dunk them from time to time because I like them all juicy.
To check if drop dumplings are cooked through, remove one from the pot and cut it in half. It should be fluffy and dry in the center.
If you prefer dark meat, thighs are a great substitute for this chicken and dumplings Bisquick recipe.
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.
It’s important to note that for the dumpling recipe, you don’t want to overmix. Mix until a sticky dough forms, but that’s about it.
The first time that you make this recipe, you’re going to want to pay attention to the directions on the recipe card. It’s important that once you drop the soft dough into the soup recipe, that you don’t stir.
Since you’re making a large pot, there’s a good chance that you’ll have a little bit of leftovers of this classic comfort food dinner. If that’s the case, let it cool to room temperature, and then store any leftovers in an airtight container. Keep this easy weeknight dinner stored in the fridge, and then reheat to enjoy again.
You can reheat on the stove top, or in the microwave.
It’s one of my favorite comfort foods because I love using Bisquick to help making the prep time faster. One of the best parts is that you can change the dumplings out to whatever you like the best. Bisquick drop dumplings are easy, but that doesn’t mean that they’re for everyone.
You can do homemade or even use canned biscuits if you’d like. I keep a box of Bisquick on hand for this recipe, but feel free to use whatever you would like. With the cold weather happening, it’s one of my favorite recipes to create this time of year!
There is always room for more seasonings to be added. Black pepper, garlic powder, and even fresh garlic are added flavors that the whole family might enjoy. Add whatever you want for your own personal consumption. It’s a great way to increase flavor without increasing cooking time!
Enjoy!
With love, from our simple kitchen to yours.
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Chicken and Bisquick Dumplings + Video
Ingredients
- 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
Instructions
- 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!
Video
Donna’s Notes
Nutrition
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 February 2024
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Serious comfort good Donna! Sounds way too easy and looks amazing. Have a great week.
I've never attempted chicken and dumplings, but this recipe looks simple enough – love that it is done in the crock pot!
These are dumplings like my grandma used to make! Can't wait to give this a try and with the homemade condensed soup, awesome! Pinned.
Thanks for posting at Foodie Friends Friday Vegetarian Challenge sponsored by Daiya Foods vegan cheese. All types of recipes were okay to post though the main theme was vegan or vegetarian.
This recipe is awesome and smells so good….I have it in the crock-pot right now….I just have one question after you put the dumplings in the crock-pot and you press them down to submerge are they supposed to float on the top….will they still get done if they do that….thanks for a wonderful and easy recipe….I am sure I will make this again….
Hi Karen! They will cook even though they float to the top. I just dunk them from time to time because I like them all juicy. Enjoy. Let us know how is goes.
OR YOU CAN USE BISQUICK !!
Homemade is better, Don't use bisquick
Bisquick is literally just flour and leavening agents ( salt, baking powder) with a pinch of shortening. There is nothing wrong with making Bisquick dumplings.
My husband prefers Bisquick made dumplings. I am glad to see this crock pot recipe for chicken and dumplings.
my husband and I really don't like Bisquick or Jiffy…thanks
I made these for dinner tonight, and oh my goodness they are delicious. I've never done anything chicken in the slow cooker, but it was so amazing and tender. I didn't have bay leaves, onion, or poultry seasoning on hand, but I used celery seed to flavor (it's what my grandma used to put in her chicken and dumplings that I loved so much). It came out so good. Thanks for the idea!
should you cook the chicken first?
No need to cook the chicken first. Enjoy.
It doesn't say to cut the chicken into bite sized pieces, but I'm guessing that would be the best way?
You do not need to cut the chicken first. It will become so tender it will fall apart. If you would like to cut the chicken in an attempt to have bites size pieces, go ahead. Enjoy! Let us know how it goes.
It doesn't say it in the recipe, but I'm guessing you should cut the chicken into bite sized pieces?
You do not need to cut the chicken first. It will become so tender it will fall apart. If you would like to cut the chicken in an attempt to have bites size pieces, go ahead. Enjoy! Let us know how it goes.
What if one used…. canned , condensed chicken soup ? Would it be too salty ? Also , does the recipe mean… 2breasts of chicken ? Thanks .
this looks really good! the pic shows carrots, i'm going to try this and add carrots too! 🙂
That is actually a different recipe, but carrots would be delightful in this recipe too. Enjoy and let us know how it goes.
Cups always baffle me as ee work in grams and ounces. Can someone please tell me the measurements please. Also silly I know but how do you make the broth ? Really want too try this x
One cup is equal to 8 ounces. So 1/4 cup is equal to 2 ounces, and 3/4 cup is equal to 6 ounces, etc. Hope this helps.
This is awesome. I like the homemade cream of chicken soup. I would love it if you linked this to What'd You Do This Weekend.
Have a great week,
Linda @ http://www.tumbleweedcontessa.com
This looks so good! But one question: If I wanted to add some veggies, like chopped carrots or celery, what would be the best way to do so?
Carrots and potatoes take about 6 hours in the crock pot, so I would add vegetables to the pot at the beginning of cook time. Make sure they are tender when you are ready to serve. For leafy veggies, add they before you serve. Enjoy!
I made this recipe today and I had high hopes but I personally feel it lacked flavor, the dumplings were sticky and gooey texture like they were not cooked enough and Im not sure why but the soup wad broty and not creamy and I could see the pieces of chicken fat because of putting it into the crocpot raw I'm guessing, I will say I was impressed with the homemade cream of chicken though,
Sorry the recipe did not come out for you. We loved it. It sounds like something may have been missed, I would be happy to go over the recipe with you. My boneless skinless chicken doesn't have fat on it, so I am not sure why you are seeing so much chicken fat. I would guess that the dumplings needed to be cooked longer. Email me if you would like to go over the recipe.
To me your times seem backwards in the recipe. I would think it should be cook the chicken on low for 5 hours (you should never cook boneless skinless chicken breasts more than 6 hours on low [that's 3 hours on high] or it dries out). Then increase to high for the 1 hour to cook the dumplings.
As the chicken is cooked in so much liquid it comes out perfect. Feel free to adapt the recipe to suit your tastes though.
I cook chicken often in the crockpot for more than 6 hours. Since I work I usually set it for 8 hours and I have never had a problem. I usually start with frozen and it works just fine for me.
Just n FYI. When I have ever done dumplings or a cobbler in a crock pot, before I put the lid on I cover the crock pot with a kitchen towel to catch some of the moisture, it's not as gooey.
That sounds like a great idea!
On one of our first cloudy cooler days this month, this recipe really hit the spot. I'm serving it for supper tonight, but it finished cooking around 2 (and I hadn't eaten lunch yet), so I scooped out a bowlful to taste. This is not my grandmother's recipe, but to not heat up the kitchen and use a ton of electricity in the summer it is so worth it! I made this as part of my Please Don't Heat Up the Kitchen New Recipe Challenge. Next time I will definitely make it with the homemade cream of chicken soup, though!
Ive made this recipe twice and i want to make it a third time. Im wanting to save time and money so Im cooking a whole chicken today and want to know if i can use the left overs for this. Would i just put everything in the crock pot long enough so everything is hot then add the dumplings like normal?
.What size cans of cream of chicken soup do you use?
Been wondering the same thing
This sounds so delicious I had to Pin it!!
Would the cooking time change if I use frozen chicken breasts?
We made this and it was really wonderful. We added a stalk of celery at the beginning, and a bag of frozen peas and carrots an hour before the dumplings. We also added a teaspoon or two of herbs de provence to the dumplings. This recipe is a keeper, though I think we might reduce the amount of chicken broth a bit, as it was a bit more liquid than we'd like. Thank you for posting!
I want to make this for my guy's at the fire department….is it possible I can just double up on everything on the recipe?
Made this last weekend and it was delicious! It was very creamy and flavorful, everyone loved it! I especially loved all the spices that were used and the homemade cream of chicken was great! My only complaint was about the dumplings, they were very flavorless. Is there anything I can add next time to give them a little flavor?
Are you supposed to cook everything for 5hrs on high then add an additional hour for dumplings on low making it a total cooktime of 6hrs or 4 on high an one on low ? Thanks!
Yes, total of 6 hours. 5 on high, 1 hour on low. Enjoy and let us know how it goes!
what if I cooked it all including the dumpling on low for 6 hours? would it turn out?
No, your dumplings would not survive that length of cooking well. Probably just fall apart, although that would give you a very thick dish (eh, too thick I surmise).