Campbell's® Slow-Cooker Chicken and Dumplings

Campbell's® Slow-Cooker Chicken and Dumplings

Campbell's Kitchen 0

"The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix."

Ingredients 8 h 20 m {{adjustedServings}} servings 330 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 994 mg
  • 40%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
  2. Stir the soup, water, thyme and black pepper in a small 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. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
Tips & Tricks
Turkey Gravy

See how to make a super-simple turkey gravy.

Campbell's Original Green Bean Casserole

Update the classic holiday dish with bacon, red peppers, or almonds.


  • *Or 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.
Rate recipe

Your rating


Reviews 75

  1. 96 Ratings


This turned out to be a great dinner with a few adjustments. I used frozen boneles, skinless chicken thighs (they stay nice and moist), 4 unpeeled quartered potatoes, 1 quartered onion, and 2 stalks of celery. I used 1 can of 98% fat free Cream of Mushroom soup, 1 packet Lipton Onion and Mushroom soup, and 1/2 cup water. Cooked on low for 8 hours, removed the meat and veggies and thickened up the liquid with cornstarch. Added garlic salt and fresh thyme to the resulting gravy and served over rice. Delicious!! :-)


This is a decent stew. I've had some trouble getting the dumplings to cook through, but the second time I made it I spread it on top like a crust instead of balls for dumplings, and that did the trick.


We love this recipe!! It is easy and smells so delicious... and tastes even better!! Instead of water, I add chicken broth and a little white wine and it comes out perfect. This is comfort food at it's best.