The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's(R) Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

    Advertisement
  • Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

  • 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. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Tips

*Or on HIGH for 4 to 5 hours.

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.

Nutrition Facts

330 calories; 11.7 g total fat; 52 mg cholesterol; 994 mg sodium. 34.3 g carbohydrates; 22.1 g protein; Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2008
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!!:-) Read More
(150)

Most helpful critical review

Rating: 1 stars
02/16/2010
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. Read More
(30)
119 Ratings
  • 5 star values: 46
  • 4 star values: 42
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
12/03/2008
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!!:-) Read More
(150)
Rating: 5 stars
12/03/2008
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!!:-) Read More
(150)
Rating: 4 stars
02/06/2009
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. Read More
(134)
Advertisement
Rating: 5 stars
03/04/2010
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. Read More
(83)
Rating: 4 stars
10/27/2011
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. Read More
(68)
Rating: 5 stars
05/05/2009
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. Read More
(35)
Advertisement
Rating: 1 stars
02/16/2010
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. Read More
(30)
Rating: 4 stars
03/27/2009
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. Read More
(20)
Rating: 5 stars
02/18/2009
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. Read More
(18)
Rating: 4 stars
10/17/2011
This is very similar to a recipe that my mother has made for years but with some alterations. No potatoes (the dumplings provide enough carbs!) and thighs instead of breasts which stand up better to long cooking. Instead of the baking mix dumplings she used a can of biscuits each cut into quarters flattened and stirred in during the last 30 minutes of cooking. Yum! Read More
(16)