2 medium potatoes, cut into 1-inch pieces (about 2 cups)
2 cups fresh or frozen whole baby carrots
2 stalk s celery, sliced (about 1 cup)
3 boneless skinless chicken breasts, cut into 1-inch pieces
2 cans (10-3/4 oz. each) cream of chicken soup
1 cup water
1 tsp dried thyme leaves, crushed
1/4 tsp black pepper
2 cups baking mix
2/3 cup milk
Add To Shopping List
Let's Make It
Put the potatoes, carrots, celery and chicken in a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour 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 small bowl until the ingredients are mixed. Drop the batter by spoonful over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes more or until the dumplings are cooked in the center.