Chicken & Herb Dumplings


Chicken & Herb Dumplings


Chicken & Herb Dumplings

Make Chicken & Herb Dumplings as a springy spin on an old comfort food favorite. This recipe for slow cooker chicken and dumplings is a classic, but the addition of garden herbs and vegetables to your favorite slow cooker recipes for chicken add a splash of color and style.


Time-Saving Tip: The chicken mixture may also be cooked on HIGH for 4 to 5 hours.

Recipe Note: Leaving the lid slightly ajar while the dumplings are cooking prevents condensation from dripping onto the dumplings.

Ingredient Note:
This recipe was created with 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer; just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.



Preparation Time20 min

Cooking Time8 hr

Cooking MethodCasserole


  • 2 1/2 pounds skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
  • 5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups)
  • 4 stalks celery, cut into 1-inch pieces (about 2 cups)
  • 2 cups frozen whole kernel corn
  • 3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup water
  • 2 cups Bisquick or other all-purpose baking mix
  • 2/3 cup milk
  • 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed


  1. Stir the chicken, carrots, celery, corn, broth and black pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
  3. Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
  4. Stir the baking mix, milk and rosemary in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Tilt the lid to vent and cook on HIGH for 40 minutes or until the dumplings are cooked in the center.

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I have got to get to the store and get the ingredients needed to make this as soon as possible! It sounds wonderful! What I like is the fact that I can use a ready made mix like Bisquick for the dumplings instead of bothering to dirty a couple more bowls and utensils to mix my own. When I cook crock pot I expect it to be "dump in and forget it". I don't want to be messing around. This is a pretty well-rounded and healthy dinner for the whole family.

Hi SissieSass, I too would prefer making this recipe without the corn...but I'll try adding tomato in it's place. I'm pretty sure it'll be just as yummy either way. Campbell's has so many awesome soups to customize and experiment's really hard to ever get it wrong. I wonder if it's necessary to add flour for thickening though, wouldn't the dumplings cause the broth to thicken naturally while cooking?

Could you leave the corn out of this recipe, or would it turn out wrong? I want to take the corn out, but I guess I could substitute peas instead. I love how you changed up the recipe to add more flavor and some veggies to make the dish more healthy too.

Although this recipe uses quite a few ingredients in it, I love that all of the items needed are things that I regularly have on hand. I always have carrots and celery in the fridge, and always have chicken breasts and frozen corn in my freezer. This version looks much simpler to make than other chicken and dumpling recipes that I have seen, since you don't have to sear the chicken in a separate pan first.

I have never made chicken and dumplings in my slow cooker. This recipe sounds delicious. With arctic cold and snow on the way, I'm thinking this would be a good dinner in the next few days. I like that when this dinner is ready, there is no need to prepare anything else. The whole dinner is ready!


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