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.
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.
WHAT YOU WILL NEED FOR THIS RECIPE:
- 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
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.
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
Equipment
Ingredients
- 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
Dumplings
- 2 cups Bisquick
- 2/3 cup milk
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Was cheap and easy. I did have to thicken with corn starch but was delicious!
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 !!!😊
Can I cook this on High? If so how long?
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! 🤣
This recipe is a family favorite. We even make it in the summer.
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!
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.
Made this with chicken thighs and it was wonderful! Had leftovers to look forward to for days! 😄
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
Are we supposed to pressure cook the dumplings?? Mine aren’t done still after an hour..
Could you use leg quarters in this recipe