Crockpot Chicken and Dumplings Recipe

Name: Crockpot Chicken and Dumplings
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 4
Ingredients: For the Soup:; 3 cups rotisserie chicken meat (shredded); 6 cups water; 4 tablespoons chicken bouillon; 1 can cream of mushroom soup; 1 small onion (grated); 1 teaspoon salt; ½ teaspoon ground black pepper; For the Dumplings:; 2 cups bisquick mix; 1 teaspoon salt; 2 tablespoons chives (chopped); 1 cup milk; 4 tablespoons butter (salted, melted); ¾ cup heavy cream

Prep: 25 mins

Cook: 4 hrs

Total: 4 hrs 25 mins

Servings: 4 servings

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Chicken and dumplings are warm, hearty, and the perfect meal for a chilly evening. And when it’s prepared in the crock pot? Even better! We used rotisserie chicken and Bisquick mix to make this dish come together quickly and with little preparation. This creamy soup tastes completely homemade, and no one will know you made a few shortcuts.

Cooking the soup in the crock pot gives it a real home-cooked flavor but with less time and effort than making your own stock or cooking your own chicken.

For the Soup:

3 cups shredded rotisserie chicken
6 cups water
1/4 cup chicken bouillon granules
1 (10.5-ounce) can cream of mushroom soup
1 small onion, grated
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Dumplings:

2 cups Bisquick mix
1 teaspoon salt
2 tablespoons chopped chives
1 cup milk
1/4 cup (4 tablespoons) salted butter, melted
3/4 cup heavy cream

Prepare the Soup

Gather your ingredients.
Add the shredded chicken, water, chicken bouillon, cream of mushroom soup, onion, salt, and pepper to a 4 quart (or larger) crock pot. Whisk the ingredients until they are well combined and the condensed soup has incorporated into the water. Cover and heat on high for about 2 hours or until the soup is bubbling and hot.

Prepare the Dumplings

Gather your ingredients.
Combine the Bisquick mix, salt, chopped chives, milk, and melted butter in a large bowl until a soft dough forms. Stir until the ingredients are just combined, do not overmix.
Use a cookie scoop to scoop golf-ball-sized balls of dough directly into the hot soup in the crock pot. Continue scooping and dropping until you have used up all of the batter.
Cover and cook on high for 30 minutes to an hour or until the dumplings are cooked through. Insert a toothpick, and if it comes out clean, they’re ready.
Add the cream to the soup and cook until warmed through. Add more salt and pepper to taste. Serve with more chopped chives.

Recipe Variations

If you don’t have leftover chicken or access to a rotisserie chicken then you can also just cook diced chicken breast right in the soup.You just need to cook it until the internal temperature of the chicken is 165 F.
You can make your own Bisquick mix or use self-rising flour.
Change up the herbs in the dumplings. You can use chopped parsley or even dill. You can also leave the herbs out altogether.
If you can’t find chicken bouillon, then you can just substitute the water and bouillon with 6 cups of chicken broth or stock.
You can heat the soup on low for up to 8 hours and then just drop in the dumplings an hour before you are ready to eat.

Nutrition Facts (per serving)
837	Calories
51g	Fat
54g	Carbs
39g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	837
% Daily Value*
Total Fat 51g	66%
Saturated Fat 25g	123%
Cholesterol 170mg	57%
Sodium 4045mg	176%
Total Carbohydrate 54g	20%
Dietary Fiber 2g	7%
Total Sugars 18g
Protein 39g
Vitamin C 2mg	12%
Calcium 362mg	28%
Iron 3mg	18%
Potassium 675mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.