Simmering Slow Cooker Chicken and Dumplings
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.
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
- 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
Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a medium 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. 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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