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.
Preparation Time
20 mins
Cooking Time
8 hr
Total Time
8 hr 20 mins
Calories
331 Calories
Recipe Instructions
Step 1
Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Step 2
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
Step 3
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Step 4
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.
Ingredients
1 cup water
2 stalks celery, sliced
1 teaspoon dried thyme leaves, crushed
2 cups all-purpose baking mix
2 medium Yukon Gold potatoes, cut into 1-inch pieces
2 cups whole baby carrots
0.25 teaspoon ground black pepper
0.66666668653488 cup milk
1.5 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98
