Slow-Cooker Chicken and Dumplings
Recipe from Campbell's

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


Slow-Cooker Chicken and Dumplings

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Servings: 8
Prep Time: 20 mins
Total Time: 8 hrs 20 mins
Related Categories: Boneless Chicken Breasts, Boneless Chicken Breasts, Crockpot Chicken, Slow Cooker
 
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Ingredients
  • 6 
    skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces
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  • 2 
    medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
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  • 2  cups
    whole baby carrots
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  • 2  stalks
    celery, sliced (about 1 cup)
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  • 2  cans
    (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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  • 1  cup
    water
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  • 1  tsp.
    dried thyme leaves, crushed
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  • 1/4  tsp.
    ground black pepper
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  • 2  cups
    all-purpose baking mix
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  • 2/3  cup
    milk
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Directions
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. 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.
5.
*Or on HIGH for 4 to 5 hours.
6.
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.
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