The slow-cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup, to be topped with tender dumplings made easy with baking mix.
Ingredients
- ½ pounds skinless, boneless chicken breasts: 1 piece (cut into 1-inch pieces)
- medium Yukon Gold potatoes: 2 piece (cut into 1-inch pieces)
- whole baby carrots: 2 cups
- stalks celery: 2 piece (sliced)
- Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free): 2 cans (10.75 ounce cans)
- water: 1 cup
- thyme leaves: 1 tsp (crushed, dried)
- ground black pepper: 0.25 tsp
- all-purpose baking mix: 2 cups
- milk: 0.66667 cup
Metric Conversion
Stages of cooking
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Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
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Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
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Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours until chicken is cooked through.
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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.
