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Crock Pot Chicken & Dumplings

Slow Cooker Creamy Chicken and Dumplings (Crock Pot)

A comforting, classic meal featuring tender shredded chicken in a rich, creamy sauce, topped with light, fluffy Bisquick dumplings, all cooked easily in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Base
  • 3 lbs boneless, skinless chicken breasts or thighs
  • 2 cans (10.5 oz each) Cream of Chicken Soup
  • 1 carton (32 oz) Chicken Broth
  • 1 tablespoon dried minced onion or 1/2 cup fresh chopped onion
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream optional, for extra richness
  • 1 cup frozen mixed vegetables peas, carrots, corn – optional
For the Dumplings
  • 2 cups Bisquick baking mix or similar self-rising flour mixture
  • 2/3 cup milk whole milk or 2%

Equipment

  • 6-quart Slow Cooker
  • Large Mixing Bowl
  • Whisk
  • Cutting board

Method
 

Part 1: Preparing the Chicken Base
  1. Place the 3 lbs of chicken breasts or thighs directly into the bottom of the 6-quart slow cooker.
  2. In a separate bowl, whisk together the two cans of cream of chicken soup, the chicken broth, dried minced onion, thyme, pepper, and salt. Pour this mixture over the chicken in the slow cooker, ensuring the chicken is mostly submerged.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken should be very tender and easily shredded.
  4. Once the chicken is fully cooked, carefully remove the pieces and place them on a cutting board. Using two forks, shred the chicken and then return it to the crock pot mixture. If using, stir in the heavy cream and frozen mixed vegetables now.
  5. Turn the crock pot setting up to HIGH to bring the liquid mixture to a gentle simmer while preparing the dumplings.
Part 2: Making and Cooking the Dumplings
  1. In a medium bowl, combine the 2 cups of Bisquick baking mix with the 2/3 cup of milk. Stir just until a wet, sticky batter forms. Do not overmix, lumps are okay.
  2. Using a tablespoon or a small cookie scoop, drop spoonfuls of the dumpling batter directly onto the surface of the simmering chicken mixture. Space them slightly apart, as they will expand. Ensure the dumplings are resting on top of the liquid rather than sinking to the bottom.
  3. Cover the crock pot tightly and continue to cook the dumplings on the HIGH setting for 30 to 45 minutes. DO NOT LIFT THE LID during this cooking time, as the trapped steam is essential for cooking the dumplings completely.
  4. The dumplings are done when they are puffy, firm to the touch, and cooked through (no doughy centers). Serve the Chicken & Dumplings hot.

Notes

For a thicker broth, you can remove 1 cup of the liquid after shredding the chicken, whisk in 1 tablespoon of cornstarch, and return it to the slow cooker before adding the cream and vegetables. Be sure your slow cooker is level and the lid fits snugly to maximize the steam needed to cook the dumplings.