Ingredients List
- 2 boneless, skinless chicken breasts
- 2 medium gold potatoes
- 2 cups baby carrots
- 2 stalks sliced celery
- 2 cans condensed cream of chicken soup
- 1 cup water
- 1 teaspoon crushed dried thyme
- ¼ teaspoon ground black pepper
- 2/3 cup milk2 cups of baking mix, such as Bisquick
Method
Cut the chicken breasts and potatoes into 1-inch pieces. Add the chicken, potatoes, celery, and carrots to a 6-quart or larger slow cooker. Combine the cream of chicken soup, the water, and the black pepper and thyme. Pour the mixture over the chicken and the vegetables. Cook on low for 7 to 8 hours or until the chicken is a safe temperature.
In a bowl, stir the milk and the baking mix together. Drop the mixture by spoonful into the chicken mixture in the slow cooker. Turn the heat to high, and tilt the lid on the cooker to allow it to vent. Cook for an additional 30 minutes or until the center of the dumplings are done.
