2 medium potato, cut into 1 inch (about 2 cups)
2 cups fresh or frozen baby carrots
2 stalks celery, soiced (about a cup)
1 1/2 lbs skinless boneless chicken, cut into 1 inch pieces
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 cup water
1 tsp dried thyme
1/4 tsp pepper
2 cups flour
4 tsp baking powder
1 tsp salt
3/4 cup milk
4 tbsp oil
PLACE potatoes, carrots, celery and chicken in 6 quart slow cooker.
MIX soup, water, thyme and black pepper. Pour over chicken and vegetables.
COVER and cook on low 7 to 8 hours or until chicken is no longer pink.
MIX dumpling ingredients. Spoon batter over chicken mixture. Turn heat to high. Tilt lid to vent and cook 30 minutes or until dumplings are cooked in center.
Posted by rojoy |