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1 1/2 skinless, boneless chicken breast halves all cubed up
2 medium Yukon gold potatoes all cubed up
2 cups baby carrots all cubed up
2 stalks celery all cubed up
2 cans (10 1/2 oz) Cream of Chicken Soup

1 cup water all cubed up
1 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
2 cups biscuit baking mix
2/3 cup milk

MIX the chicken, potatoes, carrots and celery in a 6-quart slow cooker.

MIX the soup, water, thyme and black pepper in a medium bowl. Dump soup mixture over the chicken and vegetables.

Cook on LOW for 7 to 8 hours

Stir the baking mix and milk in a medium bowl.  Drop the batter by spoonfuls onto the chicken mixture. Plop.  Increase the heat to HIGH.  Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center. Oh mama yes!


BOOM DELISH! Thanks to good ol’ campbellskitchen.com for this Autumn gut buster!

Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com


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