Campbell's soup slow cooker recipes - Campbells kitchen

Author: Gregory Stohler  

This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes. 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.

Campbell's® Slow Cooker Savory Pot Roast

This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.
Provided by: Campbell's Kitchen
Total time: 490 minutes
Cook time: 480 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 5

Ingredients:

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
• 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
• 6 small red potatoes, halved
• 6 medium carrots, cut into 2-inch pieces
• 1 (3 pound) boneless beef bottom round roast or chuck pot roast

Nutrition:

• Calories: 683.4 calories
• Carbohydrate: 42 g
• Cholesterol: 147.1 mg
• Fat: 33.3 g
• Fiber: 6.8 g
• Protein: 50 g
• Saturated Fat: 12.5 g
• Sodium: 1356.9 mg
• Sugar: 6.4 g

How to cook:

1. Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Notes: Campbell Soup Recipes Chicken Casserole Best Recipes, Mix together the cream of chicken and cream of mushroom soups, mayonnaise, and wine. Layer the mixture evenly over chicken and vegetables. Bake the …

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Campbell's Kitchen | Slow Cooker French Dip Sandwiches

Who doesn't love a recipe that lets your slow cooker do all the work? Beef, onion and garlic simmer for hours until so tender and juicy the beef will just me

Campbell's® 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.
Provided by: Campbell's Kitchen
Total time: 500 minutes
Cook time: 480 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 10

Ingredients:

• 1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• 2 medium Yukon Gold potatoes, cut into 1-inch pieces
• 2 cups whole baby carrots
• 2 stalks celery, sliced
• 2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 cup water
• 1 teaspoon dried thyme leaves, crushed
• ¼ teaspoon ground black pepper
• 2 cups all-purpose baking mix
• ⅔ cup milk

Nutrition:

• Calories: 330.5 calories
• Carbohydrate: 34.3 g
• Cholesterol: 51.7 mg
• Fat: 11.7 g
• Fiber: 3.5 g
• Protein: 22.1 g
• Saturated Fat: 3.5 g
• Sodium: 993.7 mg
• Sugar: 3.9 g

How to cook:

1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
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.

Notes: 10 Best Slow Cooker Campbell Soup Recipes, Slow Cooker Chickpea Tortilla Soup (Freezer to Crock Pot) Sweet Peas and Saffron. tortilla chips, salsa, greek yogurt, garlic, onion, salt, chili …

Slow Cooker Country Chicken Stew

Recipe: Slow Cooker Country Chicken Stew, by Campbell’s
Provided by: Campbell's
Total time: 590 minutes
Cook time: 560 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 14

Ingredients:

• 2 tbsp 30 mL canola oil
• 2 lb 908 g boneless, skinless chicken thigh, cut into bite size chunks
• 1 medium onion, diced
• 2 cups 500 mL sweet potatoes
• 1 cup 250 mL baby carrots
• 2 cloves garlic, chopped
• 8 oz 226 g mushrooms, sliced
• 1/2 cup 125 mL all-purpose flour
• 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
• 1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
• 1 tsp 5 mL dried rosemary leaves
• 2 bay leaf
• 1/2 cup 125 mL 35% whipping cream
• 2 stalks celery

Nutrition:

• Calories: 320 calories
• Fat: 13 g
• Sodium: 660 mg
• Carbohydrate: 21 g
• Fiber: 3 g
• Protein: 26 g

How to cook:

1. In a large skillet, heat oil over medium-high heat and brown chicken until golden brown all over,about 4-5 minutes. Do not crowd the pan, you may have to work in batches. Transfer browned chicken to slow cooker.
2. In the same pan add onions, celery, sweet potatoes and carrots and cook for 4-5 minutes or until soft. Add garlic and cook for 1 minute more. Add mushrooms and flour and cook 3-4 more minutes stirring to combine. Transfer contents of pan to slow cooker.
3. Add remaining ingredients (broth, celery soup, rosemary and bay leaves) except cream to slow cooker, stir, cover and cook on low setting for 7-9 hours.
4. Just prior to serving, add cream to slow cooker and cook on high setting for 10 minutes. Stir to combine, remove the bay leaves and serve.

Notes: Campbells Kitchen Archive, Slow Cook. Soup. Stock Recipes. Vegetable. Campbell's Products. Campbell's Real Stock Flavour Boost Chili Garlic & Onion. Campbell's Spaghetti Sauce. …

Slow Cooker Meatballs in Mushroom Sauce

Two family-favourite dishes come together to make one extra-special entrée that can simmer away for a fuss-free dinner.
Provided by: Campbell's
Total time: 375 minutes
Cook time: 360 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 11

Ingredients:

• 1 lb 454 g lean ground beef
• 1/3 cup 80 mL onion
• 3 garlic
• 1 tsp 5 mL paprika
• 1/2 tsp 3 mL salt and pepper
• 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
• 1 1/4 cups 310 mL CAMPBELL’S® Ready to Use 30% Less Sodium Beef Broth
• 1 tbsp 15 mL Worcestershire sauce
• 1/4 cup 60 mL all-purpose flour
• 1/2 cup 125 mL sour cream
• 1/3 cup 80 mL chives

Nutrition:

• Calories: 340 calories
• Fat: 18 g
• Cholesterol: 80 mg
• Sodium: 980 mg
• Carbohydrate: 17 g
• Fiber: 1 g
• Protein: 28 g

How to cook:

1. Gently mix together beef,onion,garlic,paprika,salt and pepper; shape into 16 meatballs,each about 1 inch (2.5 cm) in diameter.
2. In slow cooker,combine soup,broth and Worcestershire sauce until smooth. Add meatballs; cook on low for 5 hours. Whisk flour with 1/2 cup (125 mL) of the cooking liquid; stir into slow cooker. Cook on high for about 1 hour or until sauce has thickened.
3. Stir in sour cream and chives just before serving.

Notes: 23 Easy Campbell’s Soup Recipes, Add 1 cup of the Picante sauce mixture with the cheese and chicken into a large bowl. Place inside the tortillas the chicken mixture you have made. …