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Simmering Slow Cooker Chicken and Dumplings

Simmering Slow Cooker Chicken and Dumplings
This image courtesy of campbellskitchen.com

Combine chicken, potatoes, carrots, and celery in a creamy sauce and top with tender dumplings and what do you get? A deliciously easy Simmering Slow Cooker Chicken and Dumplings dinner from Campbell's Kitchen. This is one of those beyond-simple slow cooker recipes you'll keep coming back to because it's just so good! Chicken and dumplings is a perfect winter comfort food, but this dish can really be enjoyed any time of year.

Notes


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.



If you liked this recipe, you'll enjoy even more delicious ideas from Campbell's Kitchen!  Find the entire recipe collection here.



 



 

Serves8 (about 1 1/4 cups each)

Preparation Time20 min

Cooking Time7 hr 30 min

Cooking MethodSlow Cooker

Ingredients

  • 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

Instructions

  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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My dumplings always turn out dense and flat. How can I avoid this.

I haven't made this yet, but it sounds absolutely delicious. My issue is the high sodium content. I have high blood pressure and stick to a low-sodium diet. Canned products usually contain a lot of sodium and I stay away from them. I do use canned tomato sauce when I make pasta dishes like spaghetti or lasagne. But I don't add salt, doesn't need it, and I add water to my sauces. I've never liked a lot of salt in my food....I need just enough to where the food isn't bland tasting. But is there a salt-free or low-sodium cream of chicken soup available? Or perhaps a way to cut the sodium in half at least.

Think I will stick with the tried and true orginal southern chicken and dumplings

I have never had potatoes in my chicken and dumplings so will leave them out.

And I have never NOT had potatoes in my chicken and dumplings. But I have never put celery in mine. I did try this crock pot method just yesterday and it turned out great. My husband has always said that my chicken and dumplings were what made him fall in love with me. :-)

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