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Slow Cooker Chicken and Bisquick Dumplings

Slow Cooker Chicken and Bisquick Dumplings is a simple comfort food meal that only requires a few ingredients. The slow cooker does most of the work for you.

Slow Cooker Chicken and Bisquick Dumplings in slow cooker.

It’s very similar to this Easy Crock Pot Chicken and Dumplings recipe which uses refrigerated biscuits.

Only two ingredients are needed for the dumplings: Bisquick and milk. The dumplings cook up wonderfully tender and fluffy.


  • Two pounds boneless, skinless chicken breasts (about 3)
  • One can condensed cream of chicken soup
  • One can condensed cream of celery soup- you can use a second can of cream of chicken soup if you don’t want to use celery.
  • Chicken broth
  • Poultry seasoning
  • Onion powder
  • Salt and pepper
  • Butter
  • Bisquick
  • Milk
Chicken and Dumplings in slow cooker.

I like having a box of Bisquick in my pantry. It’s an easy shortcut to biscuits, pancakes, and casseroles. All kinds of things.

More Recipes To Make With Bisquick

Leftovers will keep for about 4 days in an airtight container in the refrigerator.

Slow Cooker Chicken and Bisquick Dumplings Recipe Tips

I like to use a 6-quart slow cooker for this recipe.

You can use frozen chicken and add a few hours to the cook time.

If you want veggies in your chicken and dumplings, you can stir in 1 1/2 cups of thawed frozen peas and carrots when you add the dumplings.

Cooking time can vary depending on your slow cooker. Check the middle of a dumpling to be sure it is cooked all the way though before turning the crock pot off.

Slow Cooker Chicken and Bisquick Dumplings in a blue bowl.

Want to make Chicken and Dumplings from scratch? Try this Old-Fashioned Chicken and Dumplings Recipe.

Watch the short video below to see how to make this recipe.

Slow Cooker Chicken and Bisquick Dumplings in slow cooker.

Slow Cooker Chicken and Bisquick Dumplings

Slow Cooker Chicken and Bisquick Dumplings is a simple comfort food meal that only requires a few ingredients. The slow cooker does most of the work for you.
PREP: 10 minutes
COOK: 5 hours


  • 2 pounds boneless, skinless chicken breasts (2 to 3)
  • 1 can condensed cream of chicken soup
  • 1 can condensed cream of celery soup
  • 4 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons butter



  • If chicken breasts are very large, cut each one in half.
    Place in slow cooker.
  • Add the condensed soups, chicken broth, poultry seasoning, onion powder, salt, pepper, and butter. Stir to mix.
  • Cover and cook on LOW for 4 1 /2 hours.
  • In a medium bowl, stir together Bisquick and milk. Drop by spoonfuls into the slow cooker.
  • Cover and cook on HIGH for 30 to 60 minutes or until dumplings are fully cooked.
  • Shred the chicken and serve.


Calories: 604kcal
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: crock pot chicken, slow cooker

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21 thoughts on “Slow Cooker Chicken and Bisquick Dumplings”

  1. This is absolutely perfect….easy, tasty and comforting! I did use Biscuit dumplings and they took a full hour to cook. I was afraid I overloaded the smallish crock and they wouldn’t cook thru…but they did! I did add one drained can of mixed veggies before Iput the dumplings on top….thank you!

  2. I make this often and my family loves it. I add a bag of frozen peas and carrots (after thawing) and sometimes corn. It’s hearty and warm in the tummy!

  3. This is absolutely delicious! I came home at lunch and put all the ingredients in the slow cooker and when I got home, the chicken was perfectly cooked. I used to use canned biscuits to make my dumplings, but the dumplings made from the Bisquick are much fluffier.

  4. LouAnn Patton

    One of the best if not the best and easiest chicken and dumpling recipe I have ever made or ate. Thank you for sharing with us!!

    1. When i made this, i cooked the dumplings for an hour on low because i didn’t trust it to be done in 30 minutes (didn’t realize i hadn’t turned it up) and when i came back to it, it was still mostly raw. So i turned it up and cooked it for another 30 minutes and it was fully cooked. Sounds like you just needed to cook longer

  5. Tammy Dodge

    This is the BEST of the best recipes I’ve ever tried. Very flavorful and so easy. I recommend this to everyone. I love it!!!

  6. I make this while camping. Dump in the instapot on slow cooker and go, when its done the warmer feature kicks in and no worries. I have used hand made bisquick biscuits and store bought. They are both great! Love this recipe

  7. Quick and easy I did substitute the cream of celery and just use two cans of cream of chicken and I pan-seared my chicken in butter and olive oil!!! I added some spices and the. Cubed the chicken and boiled it for 20 min or until tender. I put everything into the crockpot and combined and then split the base into two pots to make one with biscuits and one with bisquick!! Both came out great !!!😊

  8. Can you turn this crock pot chicken and casserole into a convection oven recipe? If so, please help! We have an Instant Omni Toaster Oven. Just trying tip under stand it and to teach myself. Thank for your help! 🤣

  9. I made this last night with a box of gluten free Red Lobster Cheddar Bay Biscuit mix. It was really good. I followed the recipe, but substituted in gluten free cream of chicken soup, and I add one chopped celery rib. I mixed the entire box of biscuit mix, with the seasoning packet, and milk. I had to add an additional 2 Tablespoons of milk. I rolled my dumplings into balls and gently dropped them into the crockpot. When I found out six months ago that I can’t have gluten anymore, I thought I would never have something like Chicken and Dumplings ever again! I’m so happy to have this! It’s different than what I grew up with, but I’m okay with that. Thank you for the inspiration!

  10. Lynn Subbaraya

    This is a wonderful recipe and I don’t really like chicken and dumplins. I made it for my son, and tried it. Not bad at all.

  11. Made this with chicken thighs and it was wonderful! Had leftovers to look forward to for days! 😄

  12. William Yahn

    1st. You should shred chicken before adding the dumplings, it makes it easier to shred without the dumplings in the way.
    2nd. Yes you can use leg quarters or boneless thighs if you prefer dark meat like I do

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