Ingredients Jump to Instructions ↓

  1. 2 large potatoes, peeled and cut into 2 cups whole baby carrots

  2. 2 stalks celery, sliced

  3. 1586 g boneless, skinless chicken breast halves, cut into 1 inch pieces

  4. 301 g cans cream of chicken soup

  5. 1 cup water

  6. 1 tsp. dried thyme

  7. 1/4 tsp. pepper

  8. 2 cups all purpose baking mix

  9. 2/3 cup milk

Instructions Jump to Ingredients ↑

  1. Place the potatoes, carrots, celery and chicken in a 6 quart crockpot. Stir together the soup, water, thyme and pepper in a medium bowl. Pour the soup mixture over the chicken and vegetables. Cover and cook 7 to 8 hours on LOW or 4 to 5 hours on HIGH until the chicken is cooked through. Combine the baking mix and milk in a medium bowl. Stir until well combined. Drop the batter by rounded tablespoonfuls over the chicken mixture. Partially cover and cook about 30 minutes on HIGH until the dumplings are cooked in the center. Serve hot.


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