Slow Cooker Chicken and Dumplings

Here’s an easy slow cooker chicken and dumplings recipe you’ll love! If you’ve never made crockpot chicken and dumplings with Bisquick biscuits or frozen dumplings is simple and only requires a few ingredients. Dump it all in and have a flavorful dinner ready that night.

Slow cooker chicken and dumplings with frozen dumplings

Yes…I’m all about my slow cooker, especially when the school year begins again!

When you’re busy with kids like we are it is nice to throw everything in your crockpot in the morning and know your warm meal will be there in the evening ready to eat. Make your own mini biscuit bites with Bisquick or use frozen dumplings to make things even easier.

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. If you just want to serve a few appetizers you should get this one that sit side by side one another.
3. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

Crockpot Chicken and Dumplings Recipe

Have you ever made chicken and dumplings in a Crockpot before?? It is a classic dish I bet your Grandmother made when you were a kid. I still remember it in a bowl when I visited Illinois every year. Guess I thought everyone had this bowlful of memories, maybe you do too.

If you’ve tried it on your stovetop you might see how you like it as it cooks all day all on it’s own. I have many different sizes of crockpots but for this and others that feed all of us + leftovers I like my large crockpot here .

They seriously last forever. Between this and my rice cooker I can make meals really quickly and feed all five of us fairly inexpensively too.

Lazy Day Chicken and Dumplings

Use as many veggies as you like but this is a good base, and you can add from there or omit items if you choose as well. Make your prep quicker by choosing items such as baby carrots in the bag that have already been peeled and cut as well as petite potatoes.

If you choose to do this yourself remember that the larger the pieces the more they will stay together. Too small and they may get mushy. I am very much a texture person so my chunks are quite large. In 7 hours time you can get away with just halving russet potatoes or throwing in petites as is after washing.

They won’t be bite size but will keep their shape as they cook and not completely fall apart. If you just love the whole casserole style of it then you may not care either way about this.

When it comes to meat you can use thighs or breasts really. I would spend a few more dollars to get either of them boneless skinless. Of course you can remove those two things yourself but it is a pain and usually worth the difference in price to just have it done already.

I will say that I have made this many many times and I’ll admit that thighs have become my favorite cut. With more flavor than the latter, cheaper, and more moist too it’s my go to now. Try both the next few times you make this and decide for yourself. You can mix and match seasonings too, poultry seasoning is a nice add in too.

Slow cooker chicken and dumplings

1. Boneless skinless chicken breasts
   1. can use chicken thighs
2. Potatoes
3. Carrots
4. Celery
5. Cream of chicken soup
   1. or cream of mushroom soup is just fine
6. Milk
7. Water or chicken broth
8. Salt and pepper to taste, garlic powder works soo
9. Bisquick
   1. You could alternatively cut refrigerated biscuits into quarters and add biscuit dough this way 30 minutes before cooking time end.

If you want a stiffer biscuit follow directions on Bisquick box and make small round biscuits the size of your thumb.

Bake until they just start to brown, then add to slow cooker 30 min. before then end, on low. You just want to meld chicken/soup with biscuits to soften them up a bit.

Crockpot Chicken and Dumplings with Canned Biscuits

If you want to use a can of refrigerated biscuits you could. Just cut them into quarters and add to the top about 1/2 an hour before it is done. Spoon a bit of the hot liquid from the pot over the top and cook that way until they are no longer sticky.

If you like this try our other easy crock pot chicken recipes. They’re all great dinner on the table ideas for adults and kids alike. Comfort food x100 I tell you.

This saves really well too and is great for lunch the next day, I will talk about how to save it well later so stay tuned.

• Crockpot chicken cacciatore needs only a few simple ingredients
• Love this crockpot recipe for chicken enchilada soup with air fryer rolls
• Cheap salsa chicken crockpot recipe is always a win at our home
• I love these slow cooker cheesy potatoes any time of day though.

Bisquick chicken and dumplings

Now that we have a pressure cooker we’ve made a similar Instant Pot chicken and dumplings version too.

Here’s a quick step by step on how this is done. Biscuits are cooked in the liquid at the very end. You could alternatively just serve them on the side if you didn’t like the texture of them wet.

• Place your boneless skinless chicken, potatoes, carrots, and celery into your slow cooker. For easier cleanup spray the inside with non stick spray first.
• In a separate bowl whisk together your cans of condensed soup, water or broth, salt, and black pepper so it is smooth. 
• Pour the soup mixture over the chicken and vegetables. Cover and cook on LOW for 7 hours. 
  • I would not suggest cooking on high, low is better to get very tender shredded chicken at the end.

Stir the bisquick baking mix and milk in a bowl. Drop the batter by small spoonful’s onto the chicken. Cook for 30 minutes on HIGH until they’re no longer sticky.

What if you have leftovers? Make sure you add as much of the sauce in your pot with your meat so it stays nice and moist. Airtight containers are a must too. Air is the enemy when it comes to saving food. It gets dried out and it is hard to revive it when you reheat the next day.

First off make sure your mixture is at room temperature. If you add it to a container hot and then throw it into your fridge you are at risk of bacteria growing. Freezer bags works just as well as Tupperware does too. Takes up less room in your cupboards and you can just throw them away at the end.