Slow-Cooker Chicken & Dumplings Recipe

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

  • 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
  1. 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.

  2. 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.

  3. 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.

How To Make Slow-Cooker Chicken & Dumplings

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Preparation: 20 mins
Cooking: 8 hrs
Total: 8 hrs 20 mins
Serves:

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
  • cup milk

Instructions

  1. 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.

  2. 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.

  3. 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

  • Calcium: 148mg
  • Calories: 469kcal
  • Carbohydrates: 48g
  • Cholesterol: 84mg
  • Fat: 16g
  • Fiber: 4g
  • Iron: 3mg
  • Potassium: 943mg
  • Protein: 32g
  • Saturated Fat: 4g
  • Sodium: 1416mg
  • Sugar: 9g
  • Vitamin A: 6206IU
  • Vitamin C: 14mg
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