I am finally ready to cook again, after an unbearable summer of record-setting heat! Chicken and dumplings is a favorite around here, so I can't wait to try this crockpot version! I don't usually use canned soup, so I may just add evaporated skim milk and increase the thyme, as well as a bit more salt and pepper.
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 Campbell’s Condensed 98% Fat Free Cream of Chicken Soup
Salt & pepper to taste
Place the chicken, potatoes, carrots, celery and bouillon cube in a slow cooker. Season with black pepper.
In a medium sized bowl, combine cream of chicken soup, broth, and dried thyme.
Pour mixture over the chicken and vegetables. Cover and cook on low for about 6 hours, or until chicken is fully cooked.
In a large bowl, mix together the baking mix and milk. 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. 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).
Recipe and photo via laaloosh.com