Campbell's Slow-Cooker Chicken & Dumplings

We've taken all the goodness from grandma's recipe and made it just a
little bit better and a whole lot easier...shh....it will be our secret!

Campbell's Slow-Cooker Chicken & Dumplings
from Campbell's Kitchen

Prep Time: 20 min. Cook Time: 8 hr.

1 1/2 lb. skinless, boneless chicken breasts, 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 cans (10 3/4 ounces each ) Campbell's(R) Condensed Cream of Chicken
Soup (Regular or 98% Fat Free)
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Directions:
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. 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.
*Or on HIGH for 4 to 5 hours.
 Serving Suggestion: Serve with spinach salad; baby spinach leaves
topped with orange sections, dried cranberries and raspberry-pecan
vinaigrette. For dessert serve wedges of mixed berry pie with whipped
topping. Serves 8.

Kitchen Clip:
For a flavorful twist, add one teaspoon of chopped chives to the biscuit
mix.
Received on Mon Jan 12 13:23:28 2009