Savory LifeRECIPES

Bisquick Dumplings in Crock Pot: Easy Step-by-Step

Updated November 5, 2026

Jump to recipe

Bisquick Dumplings in Crock Pot: Easy Step-by-Step

Bisquick dumplings in a crock pot are fluffy, tender dumplings made from a simple baking mix and cooked directly on top of a stew or soup in your slow cooker. This method lets the dumplings steam gently in the hot liquid, absorbing flavor while staying light. You don’t need any special equipment—just a crock pot, a bowl, and a spoon. This guide walks you through the process from start to finish, including ingredient amounts, cooking times, and common pitfalls.

What You’ll Need

  • 2 cups (240 g) Bisquick baking mix
  • 2/3 cup (160 ml) milk (whole or 2% works best)
  • Your favorite stew, chili, or soup (already cooked and hot in the crock pot)
  • Optional: 1/2 cup (60 g) shredded cheddar cheese, 1/4 cup (25 g) chopped green onions, or 1 tsp (5 ml) dried herbs (like thyme or parsley)
  • Mixing bowl and spoon
  • Ladle
  • Food thermometer (for safety checks)

Step-by-Step

  1. Prepare your stew or soup. Make sure your crock pot dish is fully cooked and piping hot before adding dumplings. The liquid should be simmering (at least 200°F / 93°C) but not boiling rapidly. If your dish is cold or lukewarm, turn the crock pot to HIGH and let it heat up for 30–45 minutes until it’s bubbling.
  2. Mix the dumpling batter. In a medium bowl, stir together 2 cups (240 g) Bisquick and 2/3 cup (160 ml) milk until a soft dough forms. Do not overmix—a few lumps are fine. If adding cheese, herbs, or onions, fold them in now.
  3. Drop the dumplings. Using two spoons or a cookie scoop, drop rounded spoonfuls of dough onto the surface of the hot stew. Space them about 1 inch (2.5 cm) apart. You should get about 12–16 dumplings depending on size. Don’t push them under the liquid; they need to sit on top to steam.
  4. Cover and cook. Place the lid on the crock pot. Cook on HIGH for 30–45 minutes, or until the dumplings are cooked through. To check, insert a toothpick into the center of a dumpling—it should come out clean. The internal temperature of the dumpling should reach at least 200°F (93°C) to ensure the raw dough is fully cooked. (Note: The USDA safe minimum for cooked dough is not specified, but the dough is fully cooked when it reaches 200°F / 93°C, which ensures the flour is safe.)
  5. Serve immediately. Once the dumplings are done, serve right away. They are best fresh. Use a ladle to spoon stew and a dumpling into each bowl.

Common Mistakes

  • Lifting the lid too often. Every time you open the crock pot, heat escapes and slows cooking. Resist the urge to peek—only check near the end of the cooking time.
  • Dropping dumplings into cold liquid. If the stew isn’t hot enough, the dumplings will absorb liquid and become gummy or sink.
  • Overmixing the batter. Stirring too much develops gluten, making tough, dense dumplings. Mix just until combined.
  • Making dumplings too large. Big spoonfuls take longer to cook in the center and may remain doughy. Keep them about the size of a golf ball.
  • Using too much liquid. If your stew is very thin, the dumplings may dissolve or become mushy. A slightly thicker stew (like a chili or thick stew) works best.

Tips

  • Use cold milk. Cold milk helps keep the dough from getting too sticky and makes for fluffier dumplings.
  • Don’t stir after adding dumplings. Stirring will break them apart and cloud the broth. Leave them undisturbed.
  • Make them herby. Add a teaspoon of dried thyme, rosemary, or parsley to the batter for extra flavor.
  • For a richer dumpling. Substitute half the milk with buttermilk or add a tablespoon of melted butter to the batter.
  • Double the recipe? If you need more dumplings, you can double the batter, but cook them in batches—adding too many at once can lower the temperature and cause them to steam unevenly.
  • Keep warm. If you’re not serving right away, turn the crock pot to WARM and leave the lid on. Dumplings will stay okay for up to an hour, but they may become soggy if left too long.

Troubleshooting

Dumplings are doughy in the center. This means they weren’t cooked long enough or the liquid wasn’t hot enough. Return the lid and cook on HIGH for another 10–15 minutes. Check again with a toothpick.

Dumplings sank to the bottom. This usually happens if the stew was too thin or the dumplings were too heavy. It’s not a disaster—they’ll still cook, but they may be denser. Next time, thicken your stew with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) before adding dumplings.

Dumplings are tough. Overmixing is the usual culprit. For next time, stir just until the dry ingredients are moistened. If they’re already tough, they’re still edible—just not as light.

Dumplings are sticky and gooey on top. The lid may have been left off, or the heat was too low. Ensure the crock pot is on HIGH and the lid is sealed. If condensation drips onto the dumplings, that’s okay—it won’t ruin them.

Dumplings taste like raw flour. This is a sign of undercooking. Always check the center with a toothpick before serving. If in doubt, cook a few extra minutes.

Frequently Asked Questions

Can I use a gluten-free baking mix? Yes, you can substitute a gluten-free all-purpose baking mix, but the texture may be slightly different. Add an extra tablespoon of milk if the dough seems dry.

How long do dumplings take in a crock pot? On HIGH, they typically take 30–45 minutes. On LOW, it can take 1 to 1.5 hours, but the texture may be less fluffy. We recommend HIGH for best results.

Can I add dumplings to a crock pot meal that’s been cooking all day? Yes, but make sure the stew is hot and bubbling before adding them. If it’s on LOW, turn it to HIGH for the dumpling cooking time.

Why are my dumplings flat and dense? This usually happens when the batter is overmixed or the liquid wasn’t hot enough. Also, check that your Bisquick is fresh—expired baking mix loses leavening power.

Can I make dumplings ahead of time? It’s best to make them fresh. Uncooked dumpling batter can be refrigerated for up to 2 hours, but it may lose some fluffiness. Cooked dumplings don’t reheat well—they become soggy.

Can I use water instead of milk? Yes, but milk gives a richer flavor and softer texture. If using water, add 1 tablespoon of melted butter to compensate.

Related

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).