Campbell's Kitchen Home > Recipes > Slow-Cooker Chicken & Dumplings

Slow-Cooker Chicken & Dumplings

The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce, topped with tender dumplings made easy and delicious with baking mix.

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6 skinless, boneless chicken breast halves  (about 1 1/2 pounds), cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

2 cups baby-cut carrots

2 stalks celery, sliced (about 1 cup)

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup water

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups all-purpose baking mix

2/3 cup milk

  • Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker.
  • Stir the soup, water, thyme and black pepper in a medium bowl. Pour the soup mixture over the chicken and vegetables.
  • Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
  • Stir the baking mix and milk in a medium bowl.  Drop the batter by spoonfuls onto the chicken mixture.  Increase the heat to HIGH.  Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

RECIPE TIPS

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • Serving Suggestion: Serve with spinach salad: baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.
  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

Ratings & Reviews

(78) Average rating from 78 members

  • Submitted by: Cindi S.

    Date: 06/11/2010

    I wouldn't call this chicken and dumplings - more like chicken stew with a biscuit topping. It was still yummy!

  • Submitted by: Aimee A.

    Date: 06/03/2010

    This was very good.

  • Submitted by: Amy W.

    Date: 03/01/2010

    We loved this! It was so easy and yummy!

  • Submitted by: Kathleen S.

    Date: 10/27/2009

    I had a little more chicken, so I added three cans of Cream of Chicken soup (one regular, two Healthy Request); added 4 teaspoons of poultry seasoning, 1/2 teaspoon of garlic powder, 1/2 tsp onion powder, about 2 tablespoons of dried parsley flakes, 3 tablespoons of butter, 1/2 cup of milk, 1/2 cup of water, finely ground sea salt, coarse ground pepper. It was wonderful despite the ease of preparation. I cut up carrots into angled coins for the kids.

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe†
Calories 348 312
Total Fat 8g 12g
Saturated Fat 4g 3g
Cholesterol 60mg 63mg
Sodium 974mg 735mg
Total Carbohydrates 33g 34g
Dietary Fiber 4g 3g
Protein 25g 26g
Vitamin A 94%DV 10%DV
Vitamin C 7%DV 7%DV
Calcium 9%DV 10%DV
Iron 13%DV 14%DV

*Primary Recipe

†Alternate Recipe

(78)

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At a Glance

Source: Campbell's Kitchen

Prep: 20 minutes

Cook: 7 hours 30 minutes

Makes: 8 servings (about 1 1/4 cups each)

Nutrition per Serving

Calories: 348

Fat: 8g

Fiber: 4g

Protein: 25g

Sodium: 974mg


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