The slow cooker simmers chicken, potatoes, carrots, and celery in a creamy sauce, topped with tender dumplings made easy and delicious with baking mix.

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 baby-cut carrots
• 2 stalks celery, sliced (about 1 cup)
• 2 cans (10 3/4 ounces each) 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

Recipe Tips:

Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

Nutrition Information

Nutritional Values per Serving

Using Campbell's Cream of Chicken Soup: : Calories 348, Total Fat 12g, Saturated Fat 4g, Cholesterol 63mg, Sodium 974mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 26g, Vitamin A 94%DV, Vitamin C 7%DV, Calcium 9%DV, Iron 14%DV

Nutritional Values per Serving

Using Campbell's 98% Fat Free Cream of Chicken Soup: : Calories 312, Total Fat 8g, Saturated Fat 3g, Cholesterol 60mg, Sodium 735mg, Total Carbohydrate 33g, Dietary Fiber 3g, Protein 25g, Vitamin A 10%DV, Vitamin C 7%DV, Calcium 10%DV, Iron 13%DV