Rain pounded against the windows last Sunday as Emily Dawson returned from the farmers market with frozen fingers and a craving for something warm and comforting. Her family was scattered—kids doing homework, husband working late—and she needed a hands-off dinner that would be ready when everyone finally gathered. That’s when she turned to her trusty Crockpot chicken and Bisquick dumplings, the ultimate solution for chilly evenings when you want home-cooked love without babysitting the stove. Tender chicken simmers in rich broth with fluffy, pillowy dumplings that soak up every savory drop. It’s pure nostalgia in a slow cooker, solving the problem of flavorful meals during the busiest weeks. If you love cozy comfort food like this, try my Baked Chicken Parmesan for another family-pleasing chicken classic. This recipe fills the house with irresistible aromas and brings everyone together around the table. Let’s get started.
Why You’ll Love This Recipe
- Set-it-and-forget-it convenience—perfect for busy workdays or meal prep Sundays
- Fluffy Bisquick dumplings that taste homemade without the mixing hassle
- Budget-friendly using pantry staples and affordable chicken cuts
- Family-sized portions that feed 6+ with comforting slow cooker magic
- Minimal prep time (10 minutes) yields restaurant-quality comfort food
Ingredients You’ll Need
- 4 boneless skinless chicken breasts (about 2 lbs) or 8 thighs
- 4 cups chicken broth (low-sodium preferred)
- 2 cups Bisquick baking mix
- ⅔ cup milk (for dumplings)
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp cornstarch + 2 tbsp water (for thickening)
- Fresh parsley for garnish
Why we use Bisquick: Instant fluffy dumplings without measuring multiple flours; self-rising flour works as substitute.
Best substitute for chicken breasts: Bone-in thighs add richer flavor and stay juicier during long cooking.
Chicken broth: Builds deep savory base; vegetable broth keeps it vegetarian-friendly if swapping protein.
Step-by-Step Instructions
- Place sliced carrots, celery, onion, and garlic in bottom of 6-quart crockpot—this creates a flavor foundation.
- Add chicken breasts, bay leaves, thyme, salt, and pepper on top of vegetables.
- Pour chicken broth over everything. Cover and cook on low 6-7 hours or high 3-4 hours until chicken shreds easily.
- Remove chicken, shred with two forks, and return to pot. Discard bay leaves.
- Mix cornstarch with water to make slurry; stir into pot. Cook 15 more minutes to thicken gravy—this prevents watery broth.
- Mix Bisquick with milk to form soft dough (don’t overmix). Drop by tablespoonfuls onto simmering stew.
- Cover and cook dumplings 20 minutes on high until fluffy. If dough spreads thin, it’s normal—just steam longer.
- Turn off heat, garnish with parsley, and serve. Dumplings firm up as they rest.
Serving Suggestions
Ladle over mashed potatoes for ultimate comfort on rainy weeknights when layers matter. Serve with crusty bread and green beans for complete Sunday family dinners. Portion into bowls with biscuits on the side for cozy winter lunches. Make it festive by adding corn muffins for game day gatherings.
Variations and Suggestions (Make it Yours)
- Go gluten-free using gluten-free Bisquick and thickening with arrowroot powder
- Make creamy by stirring in 1 cup heavy cream or coconut milk after shredding chicken
- Add frozen peas and corn in last 30 minutes for colorful veggie boost
- Swap chicken for turkey or pork tenderloin for seasonal protein twists
- Spice it up with Cajun seasoning instead of thyme for Southern flair
- Vegan version uses chickpeas + vegetable dumplings with same timing
Emily Dawson Tips for Recipe Success
Don’t peek while dumplings cook—Emily ruined her first batch by checking every 5 minutes, making them tough. Use ice cream scoop for uniform dumplings; last time her spoonfuls were uneven and some stayed raw inside. Shred chicken while hot for easiest texture; cold chicken fights the forks. Common mistake is thin gravy—always use cornstarch slurry or it stays soup instead of stew. Drop dumplings on top only, never stir in, or they’ll sink and disintegrate.
Storage and Make-Ahead
Store in airtight containers in fridge up to 4 days; dumplings hold shape well. Freeze soup (without dumplings) for 3 months; add fresh dumplings when reheating. Reheat stovetop on medium with splash of broth to loosen—microwave works for single portions. Make ahead by prepping veggies night before; assemble morning of for dinner-ready crockpot bliss.
Frequently Asked Questions
Can I use frozen chicken?
Yes, no need to thaw—just add 1 extra hour to cooking time. Frozen breasts cook evenly in crockpot without drying out.
What if I don’t have Bisquick?
Mix 2 cups flour, 1 tbsp baking powder, 1 tsp salt, then add milk. Drop same way—results in identical fluffy dumplings.
Why are my dumplings dense?
You overmixed the dough or cooked uncovered. Handle gently and keep lid on 20 minutes full steam time for proper rise.
Can I cook on high the whole time?
Yes, reduce to 3-4 hours total. Check chicken shreds easily at 3 hours; high heat works but low yields tenderest results.
How do I thicken without cornstarch?
Mash some veggies against pot side or simmer uncovered 20 minutes post-chicken shredding. Flour slurry (2 tbsp flour + water) works too.
Can I make this in Instant Pot?
Yes! Same ingredients, pressure cook 10 minutes natural release, then drop dumplings and sauté lid-on 20 minutes. Perfect time-saver.
Final Thoughts
This Crockpot chicken and Bisquick dumplings captures everything cozy about home cooking with zero weekday stress. Emily’s family begs for it weekly, and your crockpot deserves this classic too. Share your tweaks, dumpling size preferences, or serving ideas below—I can’t wait to try your version!
Warmest wishes,
