RACHEL RAY'S SLOW COOKER CHICKEN and DUMPLINGS

ingredients

• * 6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces

• * 2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

• * 2 cups whole baby carrots

• * 2 stalks celery, sliced (about 1 cup)

• * 2 10 3/4 ounce can  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

• * 1 cup water

• * 1 teaspoon dried thyme leaves, crushed

• * 1/4 teaspoon ground black pepper

• * 2 cups all-purpose baking mix

• * 2/3 cup milk

directions"BAKING MIX" -

• 13-1/2 oz. (3 cups) all-purpose flour
• 1 Tbs. sugar
• 1 Tbs. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut in small pieces

In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, a pastry cutter, or your fingers until the mixture looks like cornmeal and the biggest pieces of butter are the size of large peas. Refrigerate or freeze the mixture until ready to use.

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directions:

1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

2. STIR the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

4. STIR the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. 

Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center. 

*Or on HIGH for 4 to 5 hours.