Chicken and Dumplings

- March 01, 2023

About 10 years ago when we would have dinner at my parent's house every week, once in a while my dad would buy these Campbell's soup chicken and dumplings dinners. They were delicious. For a while now we haven't been able to find them. I found a few recipes on Pinterest. Most of them included ingredients that we can't cook with because we have picky eaters in our family and allergies. So I created my own.

Here it is...

Just a note first… I dump the cream of chicken soup in the crockpot, use the cans from the soup to measure the milk, then whisk it together with the herbs. It mixes better.

Also if you like the soup thicker, you can add in 6 tbsp of cornstarch dissolved in 6 tbsp of water after it’s cooked for 2 hours and before you add in the dumplings.

Chicken and Dumplings

Ingredients:

Soup

2 - 12 oz. cans Cooked Chicken
2 - 14.5 oz. cans Cream of Chicken Soup
2 - 14.5 oz. cans Milk
1 - 14.5 oz. can Chicken Broth
15 Baby Carrots (cut into small pieces)
1 1/2 tbsp Onion Powder
1 tsp Black Pepper
1 1/2 tbsp Fresh Rosemary (chopped)
2 tsp Salt
1 tsp Paprika

Dumplings

2 cups Flour
1 tbsp + 1 tsp Baking Powder
1 tsp Salt
1/4 tsp Onion Powder
1 cup + 1 tbsp Milk

Directions:

Add all the ingredients to a slow cooker, mix well, cover, and turn on high. Cook for 2 hours. Take the lid off and carefully drop the dumplings to the top of the soup by using the bigger spoon (not the one for cereal). Cover and cook for another 2 hours, or until the dough is dull in appearance). To serve, scoop out the dumplings with some soup into bowls and Enjoy!