Slow Cooker Chicken and Dumplings
Let's face it, your standard meal of chicken and veggies can get boring after a while. But poultry is such a great source of protein that it's hard not to keep it in endless rotation. Fortunately, there are many different twists on the healthy classic that can keep your taste buds satisfied without sacrificing all of the great nutritional benefits. Chicken and dumplings is a great dish to add some variety and keep dinner exciting. Here's an easy way to make it, with minimal prep time and no fuss.
- 4 skinless, boneless chicken breast halves
- 2 medium Yukon gold potatoes
- 2 stalks celery, sliced
- 1 cup frozen peas and carrots, thawed
- 2 10 3/4-ounce cans Campbell's® Condensed Cream of Chicken Soup
- 1 cup water
- 1 teaspoon dried thyme leaves, crushed
- 2 cups all-purpose baking mix
- 2/3 cup milk
- 1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
- 1/3 cup chopped fresh parsley.
To start, coat your slow cooker with nonstick spray. Wash the chicken, cut it into 1-inch pieces and place in your slow cooker. Peel and dice the potatoes, and drop them in as well. Add in the celery and peas and carrots. In a small bowl, combine the soup, water and thyme leaves, then pour over the chicken, potatoes and vegetables, making sure to coat them evenly. Cover the pot and heat on low for 7 to 8 hours or until the chicken is cooked through. In a medium bowl, combine the baking mix and milk, and gradually pour on top of the chicken mixture. Increase the heat to high and tilt the lid while it cooks for 30 more minutes. Prepare the biscuits by rolling them into a 1/4-inch thick spread. Cut into four strips and place them in the chicken mixture. Allow them to cook on high for 1 hour 30 minutes.