When the chilly evening air comes knocking, there’s nothing quite like a bowl of warm, hearty chicken and dumplings to chase away the cold. But what if I told you that you could whip up this comforting classic in your crockpot, making it even better? Yes, you heard me right. With some clever shortcuts and a few simple steps, you can enjoy the rich, creamy goodness of homemade chicken and dumplings without breaking a sweat.
| Servings | Total | CALORIES |
| 4 | 4hrs 25mins | 837 per serving |
The Quick and Easy Route
We’ve got a little secret that will help you get this dish on the table in no time. We’re talking about using rotisserie chicken and Bisquick mix to streamline the cooking process without compromising on flavor. This creamy soup will taste like it’s been simmering away all day, and no one will ever suspect that you’ve taken a few shortcuts.
The Ingredients
For the Soup:
- 3 cups of shredded rotisserie chicken
- 6 cups of water
- 1/4 cup of chicken bouillon granules
- 1 (10.5-ounce) can of cream of mushroom soup
- 1 small onion, grated
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
For the Dumplings:
- 2 cups of Bisquick mix
- 1 teaspoon of salt
- 2 tablespoons of chopped chives
- 1 cup of milk
- 1/4 cup (4 tablespoons) of melted salted butter
- 3/4 cup of heavy cream
Let’s Get Cooking
Preparing the Soup
- Start by gathering your ingredients. It’s always a good idea to have everything at your fingertips.
- In your trusty 4-quart (or larger) crockpot, add the shredded chicken, water, chicken bouillon, cream of mushroom soup, grated onion, salt, and pepper. Give it a good whisk, making sure the condensed soup is well incorporated into the water. Cover and set your crockpot to high. Let it work its magic for about 2 hours or until the soup is bubbling and piping hot.
Preparing the Dumplings
- Time to gather your dumpling ingredients.
- In a large bowl, combine the Bisquick mix, salt, chopped chives, milk, and melted butter. Stir it all up until a soft dough forms. Remember, don’t overmix; it’s all about keeping it light.
- Here’s where the magic happens. Use a cookie scoop to drop golf-ball-sized portions of dough directly into the hot soup in your crockpot. Keep scooping and dropping until you’ve used up all the dough.
- Cover and let it cook on high for 30 minutes to an hour, or until those dumplings are cooked through. To check, insert a toothpick, and if it comes out clean, you’re in dumpling heaven.
- Add the cream to the soup and let it heat through. Feel free to sprinkle more salt and pepper to taste. For that final touch, serve it up with an extra sprinkle of chopped chives.
Recipe Variations to Spice Things Up
- If rotisserie chicken isn’t on your radar, or you don’t have access to one, fret not. You can simply cook diced chicken breast right in the soup. Just make sure it reaches an internal temperature of 165°F.
- Get creative with your dumplings. You can make your own Bisquick mix or use self-rising flour. The kitchen is your canvas.
- Play around with the herbs in your dumplings. Try chopped parsley or even dill for a different twist. Of course, you can also skip the herbs altogether if that’s your preference.
- In case you can’t find chicken bouillon, just swap the water and bouillon for 6 cups of chicken broth or stock. It’s all about making things work for you.
- If time is on your side, you can let the soup simmer on low for up to 8 hours. Just pop in those dumplings about an hour before you’re ready to dig in.
In the end, this crockpot chicken and dumplings recipe is the perfect blend of convenience and flavor. It’s a delicious, homemade-style meal that’s bound to warm your heart and your taste buds. So, why wait? Gather your ingredients, let your crockpot do the heavy lifting, and savor the goodness of a comforting classic with a modern twist. Enjoy!
Best Crock Pot Chicken and Dumplings
Ingredients
- 3 cups of shredded rotisserie chicken
- 6 cups of water
- 1/4 cup of chicken bouillon granules
- 1 (10.5-ounce) can of cream of mushroom soup
- 1 small onion, grated
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 2 cups of Bisquick mix
- 1 teaspoon of salt
- 2 tablespoons of chopped chives
- 1 cup of milk
- 1/4 cup (4 tablespoons) of melted salted butter
- 3/4 cup of heavy cream
Instructions
- Start by gathering your ingredients. It's always a good idea to have everything at your fingertips.
- In your trusty 4-quart (or larger) crockpot, add the shredded chicken, water, chicken bouillon, cream of mushroom soup, grated onion, salt, and pepper. Give it a good whisk, making sure the condensed soup is well incorporated into the water. Cover and set your crockpot to high. Let it work its magic for about 2 hours or until the soup is bubbling and piping hot.
- Time to gather your dumpling ingredients.
- In a large bowl, combine the Bisquick mix, salt, chopped chives, milk, and melted butter. Stir it all up until a soft dough forms. Remember, don't overmix; it's all about keeping it light.
- Here's where the magic happens. Use a cookie scoop to drop golf-ball-sized portions of dough directly into the hot soup in your crockpot. Keep scooping and dropping until you've used up all the dough.
- Cover and let it cook on high for 30 minutes to an hour, or until those dumplings are cooked through. To check, insert a toothpick, and if it comes out clean, you're in dumpling heaven.
- Add the cream to the soup and let it heat through. Feel free to sprinkle more salt and pepper to taste. For that final touch, serve it up with an extra sprinkle of chopped chives.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!