Crockpot Chicken and Dumplings

Crockpot chicken and dumplings
Cultura/Diana Miller/Riser/Getty Images
  • Total: 8 hrs 25 mins
  • Prep: 25 mins
  • Cook: 8 hrs
  • Yield: Serves 4
Nutritional Guidelines (per serving)
1001 Calories
43g Fat
77g Carbs
76g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 1001
% Daily Value*
Total Fat 43g 55%
Saturated Fat 15g 73%
Cholesterol 216mg 72%
Sodium 1147mg 50%
Total Carbohydrate 77g 28%
Dietary Fiber 12g 43%
Protein 76g
Calcium 329mg 25%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homey recipe for crockpot chicken and dumplings tastes like something your grandmother would make. The only difference is a homemade biscuit mix that tastes much better than the boxed stuff. Boxed biscuit mixes have a ton of salt, and lots of other ingredients you would probably rather not eat. And making your own mix is much cheaper than buying it!

The secret to perfect dumplings is to not over mix the batter and to drop the batter onto very hot, bubbling liquid. That way the dumplings begin cooking immediately and don't get soggy. Cook until the dumplings are fluffy and cooked through. You can test them by slicing one open. It should be hot on the inside with no undercooked or doughy areas.


  • 1 potato (peeled and chopped)
  • 3 carrots (sliced)
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup sliced mushrooms, if desired
  • 1 (14-ounce) can ready to serve chicken broth
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 2 pounds boneless, skinless chicken thighs or breasts (cut into 2" pieces)
  • 1 (9-ounce) package frozen baby peas
  • 1-1/2 cups Homemade Bisquick Mix
  • 1 tablespoon snipped chives
  • 1/2 cup milk
  • 2 tablespoons butter (melted)

Steps to Make It

  1. In a 4-quart crockpot, mix the potato, carrots, onion, garlic, and mushrooms, if using.

  2. In a medium bowl, combine the chicken broth, flour, salt, thyme, and pepper, and mix until smooth. Pour this mixture over the vegetables in the crockpot. Add the chicken on top; do not stir.

  3. Cover the crockpot and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked and no longer pink in center. The temperature should be 165 F on a meat thermometer.

  4. Add the peas to the chicken mixture and cover again. Cook on high for 20 minutes until the peas are hot.

  5. In a small bowl, combine the baking mix with the chives, milk, and melted butter, and mix just until combined. Do not over mix.

  6. If you don't have any baking mix, combine 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon snipped chives in a small bowl. Melt 6 tablespoons butter and mix with 1/2 cup milk; add to the flour mixture and stir just until combined.

  7. Drop the dumpling dough by tablespoons onto the hot, bubbling chicken mixture in the crockpot.

  8. Cover the slow cooker and cook on high for 20 to 25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in the center comes out clean.

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