Bisquick Dumplings in the Crock Pot: Easy Chicken Stew

Bisquick dumplings in the Crock Pot turn chicken, vegetables, and savory broth into a cozy one-pot stew topped with soft, biscuit-like dumplings. The slow cooker gently cooks the chicken first, then the dumplings steam under a closed lid, making this a practical supper with little hands-on work.

Ingredients

1 1/2 lb boneless, skinless chicken breasts (680 g)
4 cups low-sodium chicken broth (950 ml)
1 can condensed cream of chicken soup, 10.5 oz (298 g)
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 medium carrots, peeled and cut into 1/4-inch slices, about 1 cup (130 g)
2 celery stalks, sliced, about 1 cup (100 g)
2 tbsp unsalted butter (28 g)
1 tsp dried thyme (1 g)
1/2 tsp garlic powder (1.5 g)
1/2 tsp fine salt (3 g), plus more to taste if needed
1/4 tsp black pepper (0.5 g)
1 cup frozen peas (150 g)
2 cups Bisquick baking mix (about 240 g; weigh according to the package if its cup measure differs)
2/3 cup milk (160 ml)
2 tbsp chopped fresh parsley (8 g), optional, for serving

Instructions

Load the slow cooker. Put the chicken breasts in the bottom of a 5- to 6-quart slow cooker. Add the broth, condensed soup, onion, carrots, celery, butter, thyme, garlic powder, salt, and pepper. Stir the broth and soup together around the chicken as well as you can; the mixture does not have to be perfectly smooth. Cover with the lid.
Cook the chicken and vegetables. Set the slow cooker to HIGH and cook for about 3 hours. Slow cookers vary, so use a food thermometer to check the thickest part of each breast; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a breast has not reached that temperature, cover and continue cooking, checking again after 15 minutes. The carrots should be tender when pierced with a fork.
Shred the chicken and add the peas. Transfer the cooked chicken to a plate or cutting board. Shred it into bite-size pieces with two forks, taking care with the hot meat, then return it to the slow cooker. Stir in the frozen peas. The filling should be hot and gently bubbling around the edges before the dumplings go in; if it is not, keep the cooker on HIGH for a few minutes. Taste a spoonful of broth and adjust the salt or pepper if needed.
Mix the dumpling dough. In a medium bowl, stir together the Bisquick and milk just until no dry patches remain. The dough will be thick, soft, and a little lumpy. Stop mixing as soon as it comes together: working it until smooth can make the dumplings firm instead of tender.
Add the dumplings. Drop the dough by rounded tablespoonfuls over the hot chicken mixture, spacing the portions slightly apart. Depending on the size of your spoon, you should get about 12 to 14 dumplings. Do not stir them into the broth; they need to sit on top so steam can cook them.
Steam until cooked through. Cover the slow cooker and cook on HIGH for 50 minutes without lifting the lid. The trapped steam cooks the dough, and opening the lid releases heat that can lengthen the cooking time. Check the center of a dumpling: it should look set rather than wet or doughy. If needed, cover and cook for another 5 to 10 minutes, then check again.
Rest and serve. Switch off the cooker and let the stew stand, covered, for 5 minutes so the dumplings can finish settling. Spoon chicken, vegetables, broth, and dumplings into bowls. Sprinkle with parsley if you like, and serve while hot.

Tips

Use the right amount of liquid. The broth and condensed soup create a thick, spoonable stew rather than a clear soup. Avoid adding extra broth at the start: vegetables and chicken release moisture as they cook, and too much liquid can leave the dumpling tops damp. If you want a looser stew, stir in a little hot broth after the dumplings are cooked.
Keep the lid shut during the dumpling stage. These dumplings cook with steam, not just by sitting in hot broth. Each lid lift lets heat escape. If your slow cooker has a glass lid, you can check their appearance without opening it, but rely on a dumpling cut in half to confirm the center is cooked.
Make easy ingredient swaps. Boneless, skinless chicken thighs can replace the breasts in the same amount; they may stay especially tender, but still check that the thickest pieces reach 165°F (74°C). You can use fresh corn or diced green beans instead of peas. For a lower-salt result, choose low-sodium broth and soup, then season at the end.
Measure the mix gently. Spoon Bisquick into a measuring cup and level it instead of packing it down. Too much mix or extra flour makes a stiff dough, while too much milk makes dumplings that spread and can turn pasty. If the dough seems unusually dry, add milk a teaspoon at a time.

Serving Suggestions

Serve the stew in wide bowls so each portion gets a good share of dumplings and vegetables. The chicken, carrots, peas, and broth make it a filling meal on its own, but a crisp green salad or simply dressed cabbage provides a fresh contrast to the creamy gravy. Steamed green beans or roasted broccoli also work well if you want another vegetable alongside it.

For a heartier table, add warm bread or a simple biscuit, but keep in mind that the Bisquick dumplings already provide a substantial starch. A little chopped parsley adds color; thinly sliced scallions can give each bowl a mild onion note. If serving a group, keep the slow cooker on its warm setting only briefly after the dumplings finish, and make sure the stew stays hot rather than leaving it out at room temperature.

Variations

Herb dumplings: Stir 1 teaspoon dried parsley or 1/2 teaspoon dried thyme into the Bisquick before adding the milk. Keep the mixture restrained so the herbs complement, rather than overwhelm, the chicken and gravy. A small pinch of black pepper in the dough is another easy addition.

More vegetables: Add 1 cup (130 g) sliced mushrooms with the onion and carrots, or stir in 1 cup (150 g) frozen corn with the peas. Mushrooms release moisture and deepen the savory flavor; corn adds sweetness. Avoid filling the slow cooker above its recommended level, since an overfull cooker may heat unevenly.

Creamier or lighter broth: For a richer filling, use whole milk for the dumplings and keep the condensed soup as written. For a less creamy stew, replace the condensed soup with an additional 1 1/2 cups (355 ml) broth, then thicken the cooked liquid with a slurry of 1 tablespoon cornstarch (8 g) mixed with 1 tablespoon cold water (15 ml). Stir the slurry into the hot filling before adding the dumplings and allow it to bubble briefly. The result will taste more like a clear chicken gravy than a creamy pot pie filling.

Use cooked chicken: Leftover cooked chicken can be used, but it is better to add it after the vegetables have cooked so it does not become stringy. Cook the broth and vegetables until tender, stir in the chicken, and bring the whole filling to 165°F (74°C) before adding the dumplings. The timing varies with the slow cooker and the temperature of the ingredients, so check with a food thermometer rather than relying only on the clock.

Storage and Reheating

Cool leftovers and refrigerate them within 2 hours of cooking. Store the chicken stew and dumplings together in a covered, airtight container and use within 3 to 4 days. The dumplings absorb broth as they sit, so the leftovers will be thicker than the freshly cooked dish. If you expect leftovers, keeping the dumplings separate from the stew can help them hold their texture, though they will still soften somewhat in the refrigerator.

For best results, reheat individual portions in a covered saucepan over medium-low heat, stirring the stew gently and adding a splash of broth or water if it has become too thick. You can also microwave a portion in a covered, microwave-safe bowl, stirring the stew partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid reheating the same portion more than once. Freezing is possible for up to about 2 months, but the dumplings may become softer and more crumbly after thawing; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I cook the dumplings on LOW? HIGH is the more reliable setting for this recipe because the dumplings need steady heat and steam to set. Cooking them on LOW may leave the centers gummy, and timing varies considerably by appliance. If your slow cooker has only a LOW setting, cook the chicken and vegetables on LOW as needed, then switch to HIGH and wait until the filling is hot before adding the dough.

Why are my Bisquick dumplings gummy? Common causes include lifting the lid repeatedly, stirring the dough into the filling, or taking the dumplings out before their centers are set. Overmixing can also make their texture heavy. Keep them on top of the stew, use a closed lid for the full cooking period, and cut into one dumpling to check the middle before serving.

Can I use Bisquick Heart Smart or another baking mix? A similar all-purpose biscuit mix can work, but check its package directions because the ratio of mix to liquid may differ. Start with the amount of milk specified for a two-cup portion of that mix and aim for a thick dough that drops from a spoon without pouring. Different mixes can produce slightly different dumpling textures.

Can I prepare the dumpling dough ahead? It is best to mix the dough just before using it. Once the milk meets the baking mix, the leavening starts to work, and a long wait can reduce the dumplings’ lift. You can chop the vegetables and measure the dry seasonings ahead, then combine the mix and milk when the chicken is cooked and the filling is ready.

Can I use frozen chicken breasts? Do not put frozen chicken directly into a slow cooker. It can spend too long warming through, and the cooker may not bring it to a safe temperature promptly. Thaw chicken in the refrigerator first, then follow the recipe and confirm that every breast reaches 165°F (74°C) with a food thermometer.

How do I know when the dumplings are done? The tops should look dry and set, and a dumpling cut through the center should not contain wet batter. If the center is still sticky or doughy, cover the cooker and continue cooking for 5 to 10 minutes before checking again. Dumpling size, how often the lid was opened, and slow-cooker performance all affect the exact time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).