Crockpot Chicken and Dumplings


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

  1. Gather your ingredients.

  2. 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

  1. Gather your ingredients.

  2. 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.

  3. 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.

  4. 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.

  5. Add the cream to the soup and cook until warmed through. Add more salt and pepper to taste. Serve with more chopped chives.

Crockpot Chicken and Dumplings

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