1 1/2 POUNDS CHICKEN SKINLESS/BONELESS,CUT INTO 1 INCH PIECES
2 MEDIUM YOKON GOLD POTATOES,CUT INTO 1 INCH PIECES
2 CUPS WHOLE BABY CARROTS
2 STALKS CELERY(SLICED)
2 (10 OZ ) CANS CONDENSED CREAM OF CHICKEN SOAP
1 CUP WATER
1 TSP DRIED THYME LEAVES,CRUSHED
1/4 TSP BLACK PEPPER
2 CUPS BAKING MIX
2/3 CUP MILK
Instructions
PLACE THE CHICKEN ,POTATOES,CARROTS AND CELERY INTO 6 QUART SLOW COOKER.
STIR IN SOUP,WATER,THYME AND PEPPER IN A SMALL BOWL.POUR SOUP MIXTURE OVER THE CHICKENAND VEGETABLES.
COVER AND COOK ON LOW FOR 7 TO 8 HOURS, OR UNTIL CHICKEN IS COOKED THROUGH.
STIR IN BAKING MIX AND MILK IN A MEDIUM BOWL.SPOON THE BATTER OVER THE CHICKEN MIXTURE.TURN HEAT TO HIGH. TILT THE LID TO VENT AND COOK 30 MINUTES OR UNTIL THE DUMPLINGS ARE COOKED IN THE CENTER.
Originally Submitted
10/9/2016
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