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Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings

3.35 79

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

serves 8 people


cost per recipe: $13.58

The price is determined by the national average.

  • 1 1/2

    skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 2

    medium Yukon Gold potato, cut into 1-inch pieces (about 2 cups)

  • 2

    cups baby-cut carrots

  • 2

    stalks celery, sliced (about 1 cup)

  • 2

    cans Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    cup water

  • 1

    teaspoon dried thyme, crushed

  • 1/4

    teaspoon ground black pepper

  • 2

    cups biscuit baking mix

  • 2/3

    cup milk

view nutrition info

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

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.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

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

Buy Now
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

  • Nancy T.

    October 1, 2014

    Easy & Delicious

    I used the chicken on hand; 1 lb. breast meat. I also substituted refrigerator biscuits for dumplings, reducing dumpling cooking time to 15 minutes. I pre-cooked the fresh chicken while I was chopping the vegetables, reducing total cooking time to 4-1/2 hours. The cooking time was determined by the doneness of the potatoes & carrots. Serves 4-5. This is definitely something I will do again.

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  • Sherry S.

    July 24, 2017

    Wish I had read reviews first

    Disappointed on how the dumplings turned out. Didn't cook very well in a slow cooker. Taste was fine dumplings were gooey and sucked up all the juice. Cook the dumplings in a separate pot in chicken stock would be better.

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  • AZ108

    August 18, 2016

    Great Slow Cooker Recipe

    This recipe is so good I've made it several times. However, I boil the dumplings in chicken broth towards the end and then add both the broth and the dumplings to the crockpot, otherwise the dumplings are too dry.

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  • McG74

    July 21, 2016

    Great recipe!

    The recipe is simple and taste really good. My family enjoyed the meal. I will be making this recipe often, but in the future, I will add sweet peas and onions to the recipe and use chicken stock instead of water to add more flavor.

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  • clearsky

    October 6, 2014


    I really liked this recipe. I want to try it with turkey.Has any one made this with turkey?

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