Recipe by Campbell's Kitchen
"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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1 1/2 pounds
skinless, boneless chicken breasts, cut into 1-inch pieces
Yukon Gold potatoes, cut into 1-inch pieces
whole baby carrots
2 (10.75 ounce) cans
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
dried thyme leaves, crushed
ground black pepper
all-purpose baking mix
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!! :-)
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.
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.
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.
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 pot.it never hurts to cook some items separately and then bring them together at serving time.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Campbell's(R) Slow-Cooker Chicken and Dumplings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
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