Description
This Slow Cooker Turkey and Dumplings recipe is the ultimate comfort food for chilly nights. Made with tender turkey, hearty veggies, and fluffy Bisquick dumplings, it’s a cozy, creamy meal that practically cooks itself. Whether you’re using leftover holiday turkey or starting fresh, this easy crockpot recipe delivers home-cooked flavor without the fuss.
Ingredients
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic, minced
4 cups cooked turkey, shredded or cubed
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of celery soup
4 cups chicken broth (or turkey broth)
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas (optional)
2 cups Bisquick or any baking mix
2/3 cup milk (plus 1-2 tablespoons more if needed for soft dough)
1 teaspoon dried parsley (optional)
Fresh parsley, for garnish
Instructions
- To the slow cooker add the onion, carrots, celery and garlic.
- Stir in turkey, cream of chicken soup, cream of celery soup, chicken broth, poultry seasoning, salt, and black pepper. Mix well to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender and the broth is creamy.
- About 30 minutes before serving, stir in frozen peas (if using).
- In a bowl, mix Bisquick, milk, and parsley until a soft dough forms.
- Drop spoonfuls of dough on top of the hot soup. Cover and cook on HIGH for 1 additional hour, or until dumplings are puffed and cooked through.
- Gently stir once to mix the dumplings slightly into the soup, garnish with fresh parsley, and serve warm.
Notes
Store leftovers in the fridge up to 3 days in an airtight container.
Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen.
For freezing, store just the soup base before adding dumplings, then make fresh dough when reheating.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
