Crock Pot Chicken and Dumplings

Ingredients:

• 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• 2 medium Potatoes, cut into 1-inch pieces
• 2 cups whole baby carrots
• 2 stalks celery, sliced
• 2 (10.75 ounce) cans of condensed Cream of Chicken Soup
• 1 cup water
• 1/2 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon ground black pepper
• 2/3 cup milk
• 1 (10 ounce) can refrigerated biscuit dough, torn into pieces

Preparation:

1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2. Stir the soup, milk, water, thyme and black pepper in a small bowl.
3. Pour the soup mixture over the chicken and vegetables.
4. Cover and cook on LOW for 6 to 7 hours or high for 4 to 5 hours or until the chicken is cooked through.
   
5. Place the torn Biscuit Dough in the slow cooker, pushing the pieces down into the liquid with a spoon.
6. Cook until the dough is no longer raw in the center (about one hour.)

Easy Chicken Recipes