This crockpot chicken and dumplings recipe is the ultimate comfort food: tender chicken and vegetables simmered in a rich, creamy broth, topped with soft, fluffy dumplings made from Bisquick. It’s a hands-off meal that delivers all the cozy flavor of a stovetop version with minimal effort, thanks to the slow cooker doing all the heavy lifting. The dumplings steam right on top of the stew, soaking up the savory liquid and becoming pillowy perfection.
Ingredients
- 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 celery stalks, sliced (about 1 cup / 100 g)
- 3 medium carrots, peeled and sliced (about 1.5 cups / 180 g)
- 3 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken broth
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) dried parsley
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (3 g) salt, plus more to taste
- 1 cup (120 g) frozen peas (optional, add in last 30 minutes)
- 2 cups (240 g) Bisquick baking mix
- 2/3 cup (160 ml) whole milk
- 2 tbsp (28 g) unsalted butter, melted (optional, for richer dumplings)
Instructions
- Place the chicken pieces, onion, celery, carrots, and garlic in the crockpot. Pour in the chicken broth and add the cream of chicken soup, thyme, parsley, pepper, and salt. Stir to combine.
- Cover and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and the vegetables are tender. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- About 30 minutes before serving, if using peas, stir them in. Then make the dumpling batter: In a medium bowl, stir together the Bisquick and milk (and melted butter if using) until just combined. Do not overmix; a few lumps are fine.
- Drop the dumpling batter by rounded spoonfuls (about 2 tablespoons each) onto the hot stew. You should have about 12 dumplings. Make sure they are not fully submerged—they will steam on top.
- Cover the crockpot and cook on HIGH for 30 to 40 minutes, or until the dumplings are cooked through and a toothpick inserted in the center comes out clean. Do not lift the lid during this time, as the steam is essential for cooking the dumplings.
- Serve hot, ladled into bowls. If the stew seems too thick, you can stir in a splash of milk or broth before serving.
Tips
- Don’t peek: The biggest mistake is lifting the lid while the dumplings are cooking. The steam cooks them, and opening the lid lets it escape, resulting in doughy centers.
- Chicken options: Boneless thighs stay juicier in the slow cooker, but breasts work well too. If using frozen chicken, add 30-60 minutes to the initial cooking time.
- Make it gluten-free: Use a gluten-free baking mix instead of Bisquick, and ensure your cream of chicken soup is gluten-free. The dumplings will be slightly denser but still delicious.
- Thickening: If you prefer a thicker broth, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the stew 15 minutes before adding the dumplings.
Serving Suggestions
Serve this hearty dish as a complete meal on its own, but it pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For a classic Southern touch, offer hot sauce or a sprinkle of fresh parsley on top. Leftovers are great the next day, and the dumplings soften even more as they sit.
Variations
- Vegetable swap: Add sliced mushrooms, zucchini, or green beans in the last hour of cooking. You can also use frozen mixed vegetables instead of fresh carrots and celery.
- Herb boost: Stir in 1/2 teaspoon of poultry seasoning or a bay leaf (remove before serving) for extra depth.
- Dairy-free: Use a dairy-free condensed soup (or make a roux with olive oil and flour) and substitute unsweetened almond milk or oat milk for the milk in the dumplings.
- Spicy kick: Add a pinch of cayenne pepper or a diced jalapeño with the vegetables for a subtle heat.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The dumplings will absorb liquid and become softer, but the flavor remains excellent. To reheat, place in a saucepan over medium-low heat, adding a splash of broth or milk to loosen the stew. Stir gently until heated through, reaching 165°F (74°C) for leftovers. You can also microwave individual portions in 1-minute intervals, stirring in between. Freezing is not recommended, as the dumplings become mushy and the dairy-based broth may separate.
Frequently Asked Questions
Can I use raw chicken directly in the crockpot? Yes, that’s exactly what this recipe does. The slow cooker will cook the chicken thoroughly, but always check that it reaches 165°F (74°C) before serving.
Why are my dumplings gummy or raw in the center? This usually happens when the lid is lifted too early or the dumplings are too large. Make sure the stew is bubbling hot when you add them, keep the lid on for the full 30-40 minutes, and drop them in 2-tablespoon portions.
Can I make this on the stovetop instead? Absolutely. Simmer the chicken and vegetables in a large pot for 20-25 minutes, then drop the dumplings and cook covered for 15-20 minutes. Adjust liquid as needed.
How do I make the dumplings from scratch without Bisquick? Mix 1 cup (125 g) all-purpose flour, 1.5 tsp baking powder, 1/2 tsp salt, 1 tbsp butter, and 1/2 cup (120 ml) milk. This yields a similar texture.
Can I add potatoes? Yes, diced potatoes (about 2 cups) work well. Add them with the carrots and celery, and they will soften during cooking. You may need to increase the broth by 1/2 cup to compensate.
Is it okay to leave the crockpot on warm after the dumplings are done? Yes, you can keep it on warm for up to 2 hours, but the dumplings will continue to absorb liquid and become very soft. If you plan to hold it longer, consider cooking the dumplings separately and adding them just before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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