Slow-Cooker Chicken & Dumplings
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 480 min | Yield: 1 pot |
From: Campbell's Kitchen Prep: 20 minutes Cook: 8 hours Serves: 8 The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce and is topped with tender dumplings made easy and delicious with baking mix.
Ingredients
- 1 1/2 lb Boneless Skinless Chicken Breast
- 2 cups Yukon Gold Potatoes
- 2 cups Carrots, Whole Baby
- 10 3/4 oz Cream Of Chicken (condensed Soup)
- 1 cup Water
- 1 tsp Ground Black Pepper
- 2 cups All-purpose White Flour
- 2/3 cup Skim Milk
- 1 cup Peas
Directions
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.
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.
*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 Information
Nutritional Values per Serving
Using Campbell's® Condensed Cream of Chicken Soup: : Calories 348, Total Fat 12g, Saturated Fat 4g, Cholesterol 58mg, Sodium 968mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 24g, Vitamin A 90%DV, Vitamin C 11%DV, Calcium 9%DV, Iron 14%DV
Nutritional Values per Serving
Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: : Calories 317, Total Fat 8g, Saturated Fat 3g, Cholesterol 58mg, Sodium 796mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 23g, Vitamin A 91%DV, Vitamin C 11%DV, Calcium 9%DV, Iron 14%DV