There’s nothing cozier than a bowl of crockpot chicken and dumplings simmering away all day! I combine tender cubes of chicken and hearty veggies in a creamy broth, then top everything with fluffy biscuit mix dumplings for the ultimate comfort food. My whole family loves this slow cooker chicken and dumplings, and I love that it’s mostly hands-off. Whether it’s for a weeknight dinner or a chilly weekend evening, making chicken and dumplings in a crockpot guarantees comfort with minimal effort.
Slow Cooker Chicken and Dumplings with Biscuit Mix
I make my crockpot chicken and dumplings with Bisquick for a quick and easy homemade meal. The biscuit mix helps cut down on prep time but still creates light and tender dumplings. Loaded with chicken, potatoes, bell peppers, mushrooms, and peas, this slow cooker chicken and dumplings is so hearty. I thicken the broth with a classic flour roux and a little heavy cream to make it so rich and creamy.
It’s also easily adaptable. You can add more or fewer vegetables, use chicken thighs for richer flavor, or experiment with fresh herbs. No matter how you customize it, this slow cooker chicken and dumplings with biscuit mix is hearty, flavorful, and easy to make.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
How to Get Light and Fluffy Dumplings
When making crockpot chicken and dumplings, I have found that timing is everything. If the dumplings cook too long in the slow cooker, they can become dense or soggy. To get light, fluffy dumplings, I recommend dropping the dough on top of the simmering stew during the last 75 minutes of cooking, and resisting the urge to stir. Once you add the lid, don’t remove it until the dumplings are cooked. This allows steam to rise and cook the dumplings evenly, giving you perfect, pillowy tops every time.
Crockpot Chicken and Dumplings Recipe
Equipment
- Crockpot
Ingredients
- 3 carrots (sliced)
- 1 sweet onion (chopped)
- 1 green bell pepper (chopped)
- 1 rib celery (chopped)
- 30 ounces low-sodium chicken broth (divided)
- ⅓ cup all-purpose flour
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
- 3 red potatoes (cubed*)
- 6 ounces mushrooms (halved)
- ½ cup frozen peas
- 1¼ teaspoon dried basil (divided)
- ½ teaspoon dried tarragon (divided)
- ¾ teaspoon dried rosemary
- ¼ cup heavy whipping cream
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup biscuit mix (such as Bisquick)
- ⅓ cup milk
Instructions
- Combine carrots, bell pepper, celery, and onion in the Crockpot, then add all but 1 cup of the chicken broth.3 carrots, 1 sweet onion, 1 green bell pepper, 1 rib celery, 30 ounces low-sodium chicken broth
- Set Crockpot to HIGH and cook for 2 hours.
- Combine flour with the remaining 1 cup of broth, stirring until smooth. Stir into the vegetable mixture.⅓ cup all-purpose flour
- To the Crockpot, add chicken, potatoes, peas, mushrooms, 1 tsp. of basil, ¾ tsp. of rosemary, and ¼ tsp. tarragon. Stir everything to combine, and place lid on the pot.1 pound boneless, skinless chicken breasts, 3 red potatoes, 6 ounces mushrooms, ½ cup frozen peas, 1¼ teaspoon dried basil, ½ teaspoon dried tarragon, ¾ teaspoon dried rosemary
- Cook on LOW for 4 hours.
- After 4 hours, stir in the cream, salt and pepper.¼ cup heavy whipping cream, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- In a bowl, mix together 1 cup of biscuit mix with milk, along with the remaining herbs. A soft dough will form.1¼ teaspoon dried basil, 1 cup biscuit mix, ⅓ cup milk, ½ teaspoon dried tarragon
- Form the dumpling dough into 6 evenly-sized balls, and place on top of the stew.
- Cook on LOW for 30 minutes, uncovered. Then cover Crockpot with the lid, and cook for another 45 minutes.
- Use a toothpick to check the dumplings–it should come out clean after poking in the middle.
- Serve hot.
Notes
- To save time, you can replace the carrot, onion, and celery with store-bought mirepoix.
- When you roll the biscuits, it’s okay if they aren’t perfect balls. Gently form the balls, not pressing too hard, and then drop them into your pot.
- Once you add the lid, don’t take it off until the 45 minutes are up!
- For food safety, make sure your chicken reaches an internal temperature of 165°F before serving.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken and Dumplings in a Crockpot Step by Step
Prep: Combine 3 sliced carrots, 1 chopped green bell pepper, 1 chopped rib of celery, and 1 chopped sweet onion in your Crockpot, then add all but 1 cup of the 30 ounces of chicken broth.
Make the Roux: Combine ⅓ cup of all-purpose flour with the remaining 1 cup of broth, stirring until smooth. Stir into the vegetable mixture.
Cook the Soup: To the Crockpot, add 1 pound of cubed boneless, skinless chicken breasts, 3 diced red potatoes, 6 ounces of halved mushrooms, ½ cup of frozen peas, 1 teaspoon of dried basil, ¾ teaspoon of dried rosemary, and ¼ teaspoon of dried tarragon. Cook on LOW for 4 hours.
Stir in the Cream: After 4 hours, stir in ¼ cup of heavy whipping cream,1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Mix the Dumplings: In a bowl, mix together 1 cup of biscuit mix with ⅓ cup of milk, along with the remaining ¼ teaspoon of dried basil and ¼ teaspoon of dried tarragon.
Drop the Dumplings: Form the dumpling dough into 6 evenly-sized balls, and place them on top of the stew.
Cook the Dumplings: Cook on LOW for 30 minutes, uncovered. Then cover the Crockpot with the lid, and cook your chicken and dumplings for another 45 minutes. Use a toothpick to check the dumplings–it should come out clean after poking in the middle. Serve hot.
How to Store, Freeze, and Reheat
This crockpot chicken and dumplings recipe is a great make-ahead meal, although I would suggest leaving the biscuits off until you’re ready to serve. The stew will keep well in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
More Crockpot Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Leave a Reply