Campbell's® Slow-Cooker Chicken and Dumplings

60 Reviews

Prep: 20 min
Cook: 8 hr
Ready In: 8 hr 20 min

“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.” - by Campbell's Kitchen

Directions

Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small 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. 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.

Nutrition

Amount Per Serving (8 total)

Calories
330 cal
17%

Fat
11.7 g
18%

Carbs
34.3 g
11%

Based on a 2,000 calorie diet

Reviews (60)

Rate This Recipe

129

Sarah

Dec. 3, 2008

"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 o..." See moref 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!! :-)"

112

Calophi

Feb. 6, 2009

"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..." See more."

BrideToBe

Mar. 4, 2010

"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'..." See mores best."

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