Chicken and Dumplings

I’ve never made chicken and dumplings before, and I think I’ve only ever had it once in my life, and it wasn’t very good either. -s fondly remembers chicken and dumplings from his youth, and he keeps talking about getting his mom’s recipe. This recipe is so easy to prepare, and it’s quite tasty. I will definitely make this one again. My crock pot recipe is adapted from a Campbell’s Soup recipe.

Ingredients:

• cooking spray
  
• 1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch cubes
• 2 medium Yukon gold potatoes, cut into 1 inch pieces
• 1 c. whole baby carrots, cut into thirds
• 2 stalks celery, 1/2 inch slices
• 2 cans Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 c. water
• 2 tsp. dried thyme leaves, crushed
• 1/4 tsp. ground black pepper
• salt to taste
• 2 c. all-purpose baking mix
• 2/3 c. milk

Directions:

1. Spray crock pot with cooking spray.
2. Place potatoes on the bottom, then add the celery, carrots, and chicken in crock pot.
3. Mix soup, water, thyme and black pepper. Pour over chicken.
4. Cover and cook on HIGH 2 hours or until chicken is done.  Taste and adjust seasoning with salt.
5. Mix baking mix and milk with a fork until batter is formed. Spoon rounded tablespoons over chicken mixture. Tilt lid to vent and cook on HIGH 30 minutes or until dumplings are cooked in center (it took my center dumplings 45 or so minutes to fully cook).

Chicken and Dumplings:

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