6 chicken breast halves, skinless, boneless, about 1 1/2 lb., cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces
2 cup whole baby carrots
2 stalks celery, sliced
2 can Condensed Cream of Chicken Soup, Campbell’s, 10 3/4 oz each
1 cup water
1 tsp dried thyme leaves, crushed
¼ tsp ground black pepper
2 cup all-purpose baking mix
⅔ cup milk
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. 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. *Or on HIGH for 4 to 5 hours.
Sugar: 9g
:
Calcium: 148mg
Calories: 469kcal
Carbohydrates: 48g
Cholesterol: 84mg
Fat: 16g
Fiber: 4g
Iron: 3mg
Potassium: 943mg
Protein: 32g
Saturated Fat: 4g
Sodium: 1416mg
Vitamin A: 6206IU
Vitamin C: 14mg
