Slow Cooker Chicken & Dumplings

By Addie

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

Ingredients

• 6 skinless, boneless chicken breast half (about 1 1/2 pounds), cut into 1-inch pieces
• 2 medium Yukon gold potato, cut into 1-inch pieces (about 2 cups)
• 2 cups baby-cut carrots
• 2 stalks celery, sliced (about 1 cup)
• 2 cans (10 3/4 ounces each)condensed cream of chicken soup
• 1 cup water
• 1 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon ground black pepper
• 2 cups all-purpose baking mix
• 2/3 cup milk

Preparation

Step 1

Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker.

Stir the soup, water, thyme and black pepper in a medium 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. 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.

Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
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REVIEWS:

I made this recipe but I used one Cream of Chicken with Herbs soup and one Cream of Mushroom with Roasted Garlic soup (because that is what I had in my cabinet). I also used a can of large homestyle biscuits which worked great instead of having to make the dumplings. I just quartered them and gently stirred them in (after cooking everything else) and cooked on high for one hour. It worked fantabulously.

I used Betty Crocker Cheddar and Garlic biscuit mix (similar to Red Lobster's addicting biscuits!) I did not use thyme. I recommend using a liner. Very delicious, will definitely make again!

This is a great recipe that easy for new cooks. It tastes better a day or 2 later because the flavors have time to blend. I find the potatoes to be a bit of overkill because you already have the dumplings to provide starch, so I add less than half the potatoes than what the recipe calls for. I always cook it for 4 hours on high. When it's down to leftovers, I package up individual meal size containers for the freezer. It reheats in a few minutes in the microwave, and everything still tastes good, even the dumplings.
The only problem I have ever had with this recipe is when I used slow-cooker bags so I wouldn't get the crockpot dirty. Although these bags worked with other recipes, with this recipe I could not get the dumplings to cook properly, even though I left them in for an hour.

I had a little more chicken, so I added three cans of Cream of Chicken soup (one regular, two Healthy Request); added 4 teaspoons of poultry seasoning, 1/2 teaspoon of garlic powder, 1/2 tsp onion powder, about 2 tablespoons of dried parsley flakes, 3 tablespoons of butter, 1/2 cup of milk, 1/2 cup of water, finely ground sea salt, coarse ground pepper. It was wonderful despite the ease of preparation. I cut up carrots into angled coins for the kids.

Was really good and easy. The dumplings were a little dense but still good. I would make it again.

Best tasting dumplings I think I've ever tasted and most definitely the easiest to cook.

This recipe is a life saver. It's very easy especially if you use pre-cooked and diced chicken.

I made this for the first time. I love crock pot meals because of how you just put everything in and away you go. This is the very first chicken crock pot meal I have ever made and like others it was simple and easy. I only had 4 chicken breasts but that didn't seem to matter we had plenty. Adding the dumplings on top brought back childhood memories of when my mother made them frequently. It was a little liquidy under the dumplings when you took the first one off. Next time I will let it sit for a little while before serving so it will thicken some.

The prep is a little longer than I would like, but the end result is worth it! I make this a lot during the cold months and the whole family loves it! I passed it along to family and friends and they love it too! SUPER EASY!

I wouldn't call this chicken and dumplings - more like chicken stew with a biscuit topping. It was still yummy!

This is a family favorite for us as well. I don't make the dumplings, instead I cook some wide egg noodles and then mix them together. It is a wonderful winter dish!!

Sometimes I use one can of cream of chicken soup and one can of French onion soup. Nothing smell's so good as this dinner, especially when you get home from work on a Monday.

I used chicken broth instead of water, and added salt, pepper, and sauteed the carrots, celery, potatoes, and chicken in butter for a few minutes first. I also added half a can of peas and corn for the last hour of cooking. Instead of dumplings, I baked a 9-inch pie crust till it was brown, then crumbled it and put it on top at the very end. It was awesome, a lot like Chicken Pot Pie soup from Zoup! it was a big hit, will definitly make it again!

I have made a similar recipe for years. I realize since this is Campbell site you use soup. When I was married in the 1950's we just made broth, mixed bisquick with milk and dropped spoonfuls into boiling broth. We added chicken, sage, salt, pepper. Now I saute celery, onion diced carrots in tablespoon oil. Add to can of broth, salt pepper in slow cooker. Cook for 2 hours. Drop Dumplings in cook for 40 more minutes. Very good side dish with chicken.

I made this recipe and cooked on high for 4 hours. The potatoes, celery and carrots were not cooked. In addition, it had zero flavor. I added salt - that helped a little. Added chicken stock and red pepper flakes. This all helped but certainly was not delicious. Too bad, the recipe was easy but don't plan to make it again and waste food.

I have cooked this once before and it is cooking in my crockpot again today while I am at work! I prepared it all this morning before leaving for work. I do not use the thyme leaves when I make it. I also do not do the bakingmix/milk batter. Instead I just put Grands biscuts in the oven right before we are ready to eat. Much easier in my opinion. And to make clean up easy I do use crockpot liner bags...saves you time after dinner from soaking and scrubbing your crockpot! This is a great recipe and easy easy. And what is better than coming home from work and dinner is ready!?! I'm looking forward to going home after work and having a delicious dinner ready for my husband and me.

This is my all-time favorite recipe for my slow-cooker! I make this at least once a month during the cold winter months! I love the blend of veggies, potatoes, creamy soup, and dumplings! I am a comfort-food lover and this hits the spot every time! My husband and I rely on this recipe when we entertain guests in the winter! We always get rave reviews!

I will "tweek" this recipe to taste. The baking mix dough is heavy and not as fluffy as I make my dumplings, But the recipe is a good starter for new cooks .

It didn't need to cook as long as stated. My potatoes kinda got lost. Thought overall it was very creamy and good. Had company and no complaints. I did use some chopped onion and seasoned the chicken and veggies. First time I ever made dumplings and they turned out great! Will make again!

It was too watery and bland tasting. I would try this again but I would eliminate the water and add more spices, such as salt, parsley, onion or garlic powder.Maybe add a little from a package of onion soup mix. I didn't add the dumplings. I added sliced mushrooms and peas an hour before it finished cooking. This recipe has potential therefore I will try it again.

I baked Pillsbury Grands instead and served the creamy chicken and veggies over that it was awesome and less hassle than the dumplings in the crock pot.

I loved this recipe...the only tip I have is that you should definitely season the chicken to taste and it could use a little extra seasoning to the broth as well.....GREAT RECIPE.

This is a wonderful recipe and I will never make chicken and dumplings on the stove top again. We chose to not put any vegetables in the dish as we always have peas on the side with our chicken and dumplings. We used Cream of Celery Soup instead of Cream of Chicken Soup and I used a whole can of Swanson Chicken stock instead of water. We loved this recipe so much that I've sent the link to all my friends!

We loved this! It was so easy and yummy!

"The best of comfort food". I used canned vegetables at the end instead of fresh vegetables when I added the dumplings. I used boneless, skinless chicken thighs with the Herbed Cream of Chicken soup. My husband liked it so much he went out and bought the ingredients the next day so I could make it again later in the week. He bragged about it so much while we were on vacation, I had to make a large pot for his Aunt and Uncle who proceeded to fall in love with it. It truly is a great tasting comfort food and one of my favorite dishes.

My boyfriend and I really enjoyed this recipe, the only thing is he had to do was add more salt and pepper, but i suppose that is a taste thing. Anyway, this was amazing.

A great recipe from Campbells. I started it at 9:00 Am and I finished eating at 7:00 Pm. The kids loved it and ate a lot. I substituted three regular carrots, chopped into round pieces for the baby carrots. They were perfectly cooked. Great recipe!

This dish tastes great! At first I was worried about how the dumplings would turn out, but it turned out perfect. This is now a staple in my cookbook.

I used Chardonnay instead of water as another reviewer suggested. I also added a little parsley. Cooked the dumplings on high for an hour.

This was a huge hit with my picky eaters!

I used half white meat and half dark meat. It was delicious and extremely easy.

Easy to make and delicious. I did cut the amount of thyme in half and it was plenty. I will definitely make it again.

This creates a yummy recipe. We loved it!

Next time I make this I'll cut back to 1/2 tsp of thyme. It was very good but we felt the thyme was to strong

Sorry - just too bland for my family. At the end it ended up being very thick as well.

This is a family favorite and the vegetables can be changed to make the picky eaters happy. This is the dish my daughter in college requests when she comes home for the weekend;just so she can take "real" food back to school!

I found the amount of thyme overwhelmed the dish. I made it a second time with one can of cream of chicken and one can of cream of celery and put a quarter teaspoon of thyme in the dumpling mix.

This is one of my families favorite recipe. We make it over and over again!

My family just loves this recipe, even the picky hard to feed kids can't get enough of it!

I made this dish for a Christmas party, and it was the only dish that was eaten until gone. This is a winner for me. Thanks!

This was so easy and very adaptable. I've used the recipe for the basis of about four different dishes. All delicious!

This was an excellent, easy recipe. My family adored it.

I thought the recipe called for too much thyme. It over-powered the dish somewhat. The dumplings were OK at best. Did not get done in the 30 minutes nor did they get soft and big and round like they should have. Maybe dumplings were not meant to be cooked in a slow cooker.

I just made this for the first time and I'm eating it right now. This is one of the best chicken and dumplings that I've ever had! It takes a little longer than 30 minutes for the dumplings to bake in the center, but that could have just been my crock pot. Awesome recipe!