Crock Pot Chicken and Dumplings

Ingredients

• 1lb skinless, boneless chicken breast, diced
• 2 medium Yukon gold potatoes, diced
• 2 large carrots, diced
• 2 large celery stalks, diced
• 2 cups reduced fat all-purpose baking mix (like Bisquick)
• 2/3 cup reduced fat milk
• 2 tsp dried thyme
• 2 tsp onion powder
• 1 chicken bouillon cube
• 2 cups fat free chicken broth
• 1 10.75oz can Chicken Soup
• Salt & pepper to taste

Directions

1. Place the chicken, potatoes, carrots, celery and bouillon cube in a slow cooker. Season with black pepper.
2. In a medium sized bowl, combine cream of chicken soup, broth, onion powder, and dried thyme.
3. Pour mixture over the chicken and vegetables.
4. Cover and cook on low for about 6 hours, or until chicken is fully cooked.
5. In a large bowl, mix together the baking mix and milk.
6. Spoon the batter into 6 blobs on top of the chicken mixture. Turn the heat up to high, and cover, but tilt the lid to vent the steam.
7. Cook for about 30-40 minutes, or until the dumplings are cooked through and no longer wet in the middle (you can test by piercing with a toothpick).