Crockpot Chicken and Dumplings
A slow-cooker chicken and dumplings recipe delivers a comforting, old-fashioned meal with minimal effort.
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Instructions
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Combine shredded chicken, water, chicken bouillon, cream of mushroom soup, onion, salt, and pepper in a 4-quart (or larger) slow cooker. Whisk until well combined, then cover and cook on high for 2 hours or until hot and bubbling.
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In a separate bowl, mix Bisquick, salt, chopped chives, milk, and melted butter to form a soft dough; avoid overmixing.
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Drop golf-ball-sized dough portions into the hot soup.
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Cover and continue cooking on high for 30-60 minutes, or until the dumplings are cooked through (a toothpick inserted should come out clean).
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Stir cream into the soup and heat until warmed. Adjust seasoning with additional salt and pepper, then serve with more chopped chives.