boneless skinless chicken breast halves, cut into 1-inch pieces
yukon gold potatoes, cut into 1-inch pieces
( about 2 cups)
( about 1 cup)
2 (10 3/4 ounce) cans
Campbell's Cream of Chicken Soup
( Regular or 98% Fat Free)
dried thyme leaves, crushed
ground black pepper
- Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker.
- Stir the soup, water, thyme and black pepper in a medium 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.
- 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.