Campbell's Slow-Cooker Chicken and Dumplings
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 medium Yukon Gold potatoes, cut into 1-inch pieces
- 2 cups whole baby carrots
- 2 stalks celery, sliced
- 2 (10.75 ounce) cans Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup water
- 1 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- 2 cups all-purpose baking mix
- 2/3 cup milk
- Produce
- Baby carrots, whole (2 cups)
- Celery (2 stalks)
- Thyme, dried leaves (1 teaspoon)
- Yukon gold potatoes, medium (2)
- Meat
- Chicken breasts, skinless boneless (1 1/2 pounds)
- Cooking & Baking
- All-purpose baking mix (2 cups)
- Black pepper, ground (1/4 teaspoon)
- Drinks
- Water (1 cup)
- Dairy
- Milk (2/3 cup)
- Other
- 2 (10.75 ounce) cans Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published December 3, 2008 (4 years ago).
30 people saved this recipe.
