Campbell's® Slow-Cooker Chicken and Dumplings Recipe -
Campbell's(R) Slow-Cooker Chicken and Dumplings Recipe
  • READY IN 8+ hrs

Campbell's® Slow-Cooker Chicken and Dumplings

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    8 hrs

    8 hrs 20 mins


  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.
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  • *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.

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 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 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!! :-)

Most Helpful Critical Review
Feb 16, 2010

I thought this was horrible! I made the dumplings smaller because people were saying it took longer to cook them; but they were still raw in the center after an hour. I scooped them out but they made the rest of the stew super starchy it wasn't even edible. I ended up throwing the whole thing away.

Feb 06, 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.

Mar 04, 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's best.

Oct 27, 2011

I have read several other reviews and some posted some unhappy reviews.I would tweak this as I make it.I would add frozen peas and corn.I would use chicken broth instead of water for added flavor.I would leave out the celery but add a large diced onion instead.As far as the dumplings go,one reviewer had a horrible mess with hers and trashed her whole dish.She said the dumplings made her dish too starchy.Maybe so.What I would do is this:in a separate pot,get two or three cans of chicken broth boiling and add your dumpling dough to that and cook them until done.Then add the dumplings on top of each bowl of mixture served.This will prevent starchiness or having to increase cooking time in crock pot just to get the dumplings completely cooked without possibly scorching the mixture in the crock never hurts to cook some items separately and then bring them together at serving time.

May 05, 2009

Outrageous. This is the best chicken and dumpling recipe on here, in my opinion. I personally don't care for this type of dumpling, however, so I use spaetzles instead. You can find the recipe on here. Just a personal preference.

Mar 27, 2009

Great comfort food. I didn't put as much thyme as it called for and I added some parsley and lots of pepper. It took an hour for the bread mix to cook. I did as other reviewers suggested and just put it all across the top instead of dumplings. I also put a chicken bouillon cube in the water to add flavor.

Feb 18, 2009

This was very easy to put together. I used whole frozen breast and before I added the dumplings I sliced the chicken into pieces. The dumplings took an hour and probably could have gone a little longer but it smelled so great we had to eat. I would cut back the thyme just a bit but it also needs a little something, it was a tad bland. I will definitely make this again.


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  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 994 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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