How To Make Campbell’s® Slow-Cooker Chicken and Dumplings Recipe
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) Campbell’s® Condensed Cream of Chicken Soup
- 1 can (10.5 oz) Campbell’s® Condensed Cream of Mushroom Soup
- 1 cup chicken broth
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- 1 cup frozen peas
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp melted butter
Instructions
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In a slow cooker, combine the chicken breasts, cream of chicken soup, cream of mushroom soup, chicken broth, onion, celery, carrots, garlic, thyme, parsley, salt, and pepper. Stir to combine.
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Cover and cook on low heat for 5-6 hours, or until chicken is cooked through and tender.
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Remove the chicken from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker.
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Stir in the frozen peas and cook for an additional 30 minutes.
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In a mixing bowl, combine the flour, baking powder, salt, milk, and melted butter. Stir until a soft dough forms.
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Drop spoonfuls of the dough onto the surface of the chicken mixture in the slow cooker.
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Cover and cook on high heat for 1 hour, or until the dumplings are cooked through and slightly golden on top.
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Serve hot and enjoy!
Nutrition
- Calories : 537kcal
- Total Fat : 16g
- Saturated Fat : 7g
- Cholesterol : 125mg
- Sodium : 2154mg
- Total Carbohydrates : 55g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 44g
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