Campbells® Slow-Cooker Chicken and Dumplings

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

Step: 1

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

Step: 2

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

Step: 3

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

Step: 4

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.

Per Serving: 331 calories; protein 22.1g; carbohydrates 34.3g; fat 11.7g; cholesterol 51.7mg; sodium 993.7mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.