Slow Cooker Chicken & Dumplings

Campbell's Slow Cooker Chicken & Dumplings Recipe

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

At a glance

Prep

20 min.

Total

7 hr. 50 min.

Serves

8

Servings: about 1 1/4 cups each

Cook: 7 hr. 30 min.

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

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What You'll Need

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 biscuit baking mix
2/3 cup milk

How to Make It

  • 1

    Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker.

  • 2

    Stir the soup, water, thyme and black pepper in a medium bowl. Pour the soup mixture over the chicken and vegetables.

  • 3

    Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

  • 4

    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.

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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Chicken Soup Campbell's Cream of Chicken Soup

calories

312 348

totalfat

8g 12g

saturatedfat

3g 4g

cholesterol

60mg 63mg

sodium

735mg 974mg

totalcarbohydrate

33g 34g

dietaryfiber

3g 4g

protein

25g 26g

vitamina

10%DV 94%DV

vitaminc

7%DV 7%DV

calcium

10%DV 9%DV

iron

13%DV 14%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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.
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RID#26224

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