Slow Cooker Chicken & Dumplings |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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This is adapted from a Campbell's Kitchen recipe. I cut back on the dumplings to save on fat and calories, and it still tastes great. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces |
2 medium yukon gold potatoes, cut into 1 inch pieces |
2 cups baby carrots |
2 stalks celery, sliced |
2 (10 1/2 ounce) cans 98% fat-free cream of chicken soup |
1 cup water |
1 teaspoon dried thyme leaves, crushed |
1/4 teaspoon ground black pepper |
2/3 cup bisquick baking mix (i use heart smart) |
1/4 cup skim milk |
Directions:
1. Place chicken, potatoes, carrots and celery in slow cooker.
2. Mix soup, water, thyme and black pepper. Pour over all.
3. Cover and cook on low 7 to 8 hours (4 to 5 hours on high) or until chicken is done.
4. Mix baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on high 30 minutes or until dumplings are cooked in center.
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