Crock Pot Chicken n' Dumplings!

Crock Pot Chicken n' Dumplings!

I love Chicken n' Dumplings! They remind me of the south! This is really easy to make! 

If I can make something in a crock pot I do it! haha! It's nice to be able to just stick everything 

in there and leave it until its done! 

INGREDIENTS:

1. 3-5 boneless, skinless chicken breast, cut into 1 inch pieces.
2. 2 medium Yukon Gold Potatoes, cut into 1 inch pieces.(about 2 cups)
3. 2 cups of whole baby carrots.(you can cut those in half if you want)
4. 2 stalks of celery, sliced. (about 1 cup)
5. 2 cans of Campbell's Condensed Cream of Chicken Soup,10 3/4oz each. (I use the 98% fat free)
6. 1 cup of water.
7. 1 teaspoon of dried thyme leaves, crushed.
8. 1/4 teaspoon of black pepper.
9. 2 cups of all-purpose baking mix.(also known as bisquick or jiffy. I use jiffy)
10. 2/3 cup of milk.

NOTE: 9 and 10 are for the dumplings. You will make these 45 minuets before eating!

DIRECTIONS:

1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
4. FOR THE DUMPLINGS: Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30-45 minutes or until the dumplings are cooked in the center.

NOTE: If you need to have these cooked in a shorter amount of time, you can cook on HIGH 4 or 5 hours!