6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 can (10 3/4 ounces each) Cream of Chicken Soup
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
Instructions
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through or on HIGH for 4 to 5 hours.
Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
Serving
Suggestions
Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette.
Originally Submitted
10/11/2009
0 Out of 5 from
0 reviews
You can add this Slow-Cooker Chicken & Dumplings recipe to your own private DesktopCookbook.
