Bisquick Chicken And Dumplings Crockpot Easy Recipes

So, you’re looking for that warm hug in a bowl, but the idea of spending hours slaving over a hot stove makes you want to crawl back into bed? Me too, friend. That’s where this Crockpot Bisquick Chicken & Dumplings recipe waltzes in, looking all easy-breezy and delicious. Seriously, it’s practically a magic trick, and it’ll make your kitchen smell like grandma’s house (minus the actual grandma, unless she’s around to lend a hand… or just eat).

Why This Recipe is Awesome

Okay, let’s be real. We all want to impress our taste buds (and maybe a significant other, or just our cat) without breaking a sweat. This recipe? It’s the culinary equivalent of putting on sweatpants and still looking fabulous. Minimal effort, maximum comfort. It’s also super forgiving, so even if your kitchen skills are usually limited to ordering takeout, you’re golden. Plus, hello, *crockpot*. “Set it and forget it” is my love language, honestly. You basically just dump some stuff in, walk away, and come back to a masterpiece. Idiot-proof? Pretty darn close, even I didn’t mess it up.

Ingredients You’ll Need

• Chicken Breasts (2-3 boneless, skinless): The star of the show! Or thighs, if you’re feeling rebellious and prefer dark meat. Your call, rockstar.
• Cream of Chicken Soup (1 can, 10.75 oz): The creamy, dreamy base. Don’t judge, it’s a classic for a reason.
• Cream of Celery Soup (1 can, 10.75 oz): Or another Cream of Chicken if you’re a purist. Adds a little extra something-something.
• Chicken Broth (1 cup): To keep things from getting *too* thick. Nobody likes a gluey stew, amirite?
• Milk (1/2 cup): For that extra touch of creaminess. Whole milk, 2%, whatever you’ve got in the fridge.
• Bisquick Baking Mix (2 cups): The MVP for those fluffy, glorious dumplings. Don’t skimp!
• Butter (1/2 cup, unsalted, melted): Adds richness to the dumplings. If you use salted, maybe hold back a smidge on extra salt later.
• Salt and Pepper (to taste): The basic bros. Don’t forget ’em.
• Optional: Frozen Mixed Veggies (1 cup): Peas, carrots, corn… for color and extra nutrients. Plus, it makes you feel virtuous, which is a bonus.

Step-by-Step Instructions

1. Prep the Pot: Lightly grease your crockpot. Or spray it. Whatever floats your non-stick boat. This helps prevent sticking and makes cleanup slightly less dreadful.
2. Combine the Creaminess: In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, and milk. Give it a good swirl until it’s nice and smooth.
3. Chicken Time: Place your chicken breasts at the bottom of the crockpot. Pour the creamy soup mixture over the chicken. If you’re using optional veggies, scatter them in now too.
4. Cook It Low and Slow: Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours. You want that chicken to be fall-apart tender, no knives needed.
5. Shred It Up: Once the chicken is cooked through, carefully remove it from the crockpot. Shred it with two forks (it should be super easy, trust me!). Return the shredded chicken to the pot and stir.
6. Dumpling Duty: About 30-45 minutes before serving, prepare your dumplings. In a separate bowl, combine the Bisquick mix and melted butter. Stir until just combined—don’t overmix, or they’ll be tough! A few lumps are totally fine.
7. Drop and Cook: Drop spoonfuls of the Bisquick mixture directly onto the hot liquid in the crockpot. Don’t worry if they look a little messy; they’ll puff up into perfect clouds. Cover the crockpot again and continue cooking on high for another 30-45 minutes, or until the dumplings are cooked through and fluffy. The key is to keep that lid on!
8. Serve and Savor: Give it a final stir, season with salt and pepper to your liking, and dish it out. Prepare for serious comfort food bliss!

Common Mistakes to Avoid

• Lifting the Lid Too Often: This is the ultimate crockpot sin, especially with dumplings! Every time you peek, you let out precious heat and steam, which means longer cooking times and possibly dense dumplings. Resist the urge! Your curiosity can wait.
• Overmixing Dumpling Dough: You’re making dumplings, not bread. Overmixing develops gluten, which makes them tough and chewy. Mix *just* until combined. Embrace the lumps!
• Not Shredding the Chicken: While technically you *could* leave it whole, shredding ensures every bite gets that delicious chicken goodness. Plus, it helps thicken the stew and integrates everything perfectly.
• Skipping the Greasing Step: Trust me, scrubbing stuck-on goo from the bottom of your crockpot is no fun. A little spray or rub of oil goes a long way for easier cleanup.

Alternatives & Substitutions

• Soup Swap: Not a fan of cream of celery? Go all-in with two cans of cream of chicken. Or experiment with cream of mushroom for an earthier vibe. Your kitchen, your rules!
• Veggie Power: No frozen mixed veggies? Toss in some fresh chopped carrots, celery, and onions at the beginning with the chicken for a more traditional mirepoix flavor. Just remember they’ll need longer to soften.
• Herbs & Spices: Want to jazz it up? A pinch of dried thyme, rosemary, or poultry seasoning added with the soup mix can elevate the flavor significantly. A bay leaf during the main cook time is also a nice touch (remember to remove it before serving!).
• Bisquick Alternatives: While Bisquick is the MVP here for ease, if you’re feeling adventurous or don’t have it, you can make your own “biscuits” from scratch using flour, baking powder, salt, and butter. But, like, why? This is the *easy* recipe!

FAQ (Frequently Asked Questions)

• Can I use frozen chicken? Yep! Just make sure it’s boneless, skinless. It might add a little extra liquid to the pot, so keep an eye on the consistency. No need to thaw beforehand, just plop ’em in.
• My dumplings are hard/dense! What went wrong? Did you overmix the dough? Or did you keep lifting the lid? Both are common culprits. Next time, mix less and keep that lid sealed tight, buddy!
• Can I add more liquid if it’s too thick? Absolutely! A little extra chicken broth or milk can thin it out. Add a splash at a time until you reach your desired consistency.
• How long do leftovers last? Stored in an airtight container in the fridge, it’s usually good for 3-4 days. It thickens up a bit, so you might want to add a splash of broth when reheating.
• Can I freeze this? You can, but honestly, the dumplings might get a little weird in texture after freezing and thawing. The chicken stew part freezes well though! IMO, best eaten fresh.
• Do I have to use Bisquick? What if I want *real* dumplings? You *could* make drop biscuits from scratch, but then it wouldn’t be “Bisquick Chicken & Dumplings Crockpot Easy Recipes,” would it? Stick to the plan for maximum ease!

Final Thoughts

See? I told you it was easy! Now you’ve got a bubbling pot of pure, unadulterated comfort food that took minimal effort and tastes like you slaved all day. Go on, pat yourself on the back. You’ve earned it! Now go impress someone—or just yourself—with your new culinary superpowers. Maybe even share a bowl… or keep it all for yourself. No judgment here, friend.