We’re supposed to get snow this Saturday, so I thought this recipe from Campbell’s Kitchen would make a nice weekend dinner:

Slow-Cooker Chicken & Dumplings

1½ LBS skinless, boneless chicken breasts, cut into 1" pieces

2 medium Yukon gold potatoes, cut into 1" pieces

2 C whole baby carrots

2 stalks celery, sliced

2 cans (10¾ oz. each) Campbell's® Cream of Chicken Soup (or Fat-Free)

1 C water

1 tsp. dried thyme leaves, crushed

¼ tsp. ground black pepper

2 C all-purpose baking mix

2/3 cup milk

 

Place the chicken, potatoes, carrots and celery in 6-quart slow cooker (crock pot in my case). Mix the soup, water, thyme and black pepper. Pour over all. Cover and cook on LOW 7 to 8 hours* or until chicken is done. Mix baking mix and milk; spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 minutes or until dumplings are cooked in center. Serves 8. Tip: *Or cook on HIGH 4 to 5 hours.

Always a vegetable hound, I would also provide an additional side of peas and/or broccoli.