Ingredients:
Makes eight servings
Prep time: 20 minutes
Cooking time: 7-8 hours
2 medium Yukon gold potatoes, cut into 1-inch pieces
2 cups fresh or frozen whole baby carrots
2 stalks celery, sliced
1-1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 cans (10-3/4 ounces each) Campbell’s Cream of Chicken Soup (Regular or 98 percent 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

Instructions:
Place potatoes, carrots, celery and chicken in 6-quart slow cooker. Stir soup, water, thyme and black pepper in bowl. Pour over vegetables and chicken. Cover and cook on LOW 7-8 hours (or on HIGH 4-5 hours), or until chicken is cooked through. Stir together baking mix and milk with fork in bowl until ingredients are mixed. Drop batter by rounded tablespoonfuls over chicken mixture. Turn heat to HIGH. Tilt cooker lid to vent and cook 30 minutes, or until dumplings are cooked in center.
All materials courtesy of Campbell’s Cooking Soups. For more tasty recipes, visit www.campbellskitchen.com