Simmering Slow Cooker Chicken and Dumplings Ingredients: 6 skinless, boneless chicken breast halves (about 1 ½ 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 (10 ¾-ounce) cans Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 cup water 1 teaspoon dried thyme leaves, crushed ¼ teaspoon ground black pepper 2 cups all-purpose baking mix ⅔ cup milk
Instructions: 1. Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker. 2. Stir the soup, water, thyme and black pepper in a medium 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 spoonful 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. -----Original Message----- From: Mike and Jean via Cookinginthedark [mailto:[email protected]] Sent: Tuesday, April 9, 2019 9:57 AM To: [email protected] Cc: Mike and Jean <[email protected]> Subject: [CnD] RECIPIE NEEDED GOOD MORNING YALL. MY UNCLE IS HAVING SOME SWALLOWING ISSUES AND MY AUNT NOW HAS TO COOK ALL OF HIS FOOD IN THE CROK POT. COULD ANYONE PLEASE POST A RECIPIE FOR CROK POT CHICKEN AND DUMPLINS? THANKS IN ADVANCE. MIKE _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
