Description
A recipe for Slow-Cooker Chicken and Dumplings

Ingredients

• 2 medium Yukon gold potatoes, cut into 1-inch pieces
  
• 2 cups fresh or frozen whole baby carrots
  
• 2 stalks celery, sliced
  
• 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  
• 2 cans (10 3/4 ounces each) Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
  
• 1 cup water
  
• 1 teaspoon dried thyme leaves, crushed
  
• 1/4 teaspoon ground black pepper
  
• 2 cups all-purpose baking mix
  
• 2/3 cup milk

Preparation
Prep: 20 minutes Cook: 7 to 8 hours

1. Place potatoes, carrots, celery and chicken in 6-quart slow cooker.

2. Stir soup, water, thyme and black pepper in bowl. Pour over vegetables and chicken.

3. Cover and cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours) or until chicken is cooked through.

4. Stir together baking mix and milk with fork in bowl until ingredients are mixed. Drop batter by rounded tablespoonfuls over chicken mixture. Turn heat to HIGH. Tilt cooker lid to vent and cook 30 minutes or until dumplings are cooked in center.

Nutrition
no information available

Serves
Makes: 8 servings

Variations
no information available