This chicken dumplings recipe uses a slow cooker to bring the flavors together. It simmers the chicken and vegetables in a creamy sauce before finally topping it off with dumplings.
How To Make Slow-Cooker Chicken & Dumplings
Ingredients
- 6 chicken breast halves, skinless, boneless, about 1 1/2 lb., cut into 1-inch pieces
- 2 medium Yukon gold potatoes, cut into 1-inch pieces
- 2 cup whole baby carrots
- 2 stalks celery, sliced
- 2 can Condensed Cream of Chicken Soup, Campbell's, 10 3/4 oz each
- 1 cup water
- 1 tsp dried thyme leaves, crushed
- ¼ tsp ground black pepper
- 2 cup all-purpose baking mix
- ⅔ cup milk
Instructions
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Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
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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.
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Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center. *Or on HIGH for 4 to 5 hours.
Nutrition
- Sugar: 9g
- :
- Calcium: 148mg
- Calories: 469kcal
- Carbohydrates: 48g
- Cholesterol: 84mg
- Fat: 16g
- Fiber: 4g
- Iron: 3mg
- Potassium: 943mg
- Protein: 32g
- Saturated Fat: 4g
- Sodium: 1416mg
- Vitamin A: 6206IU
- Vitamin C: 14mg
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