Ingredients
1 1/2 pound(s) skinless, boneless chicken thighs, cut into 1″ pieces
2 medium potatoes, cut into 1″ pieces
2 c whole baby carrots
2 (10 3/4 oz.) cans cream of chicken soup
1 c water
1 tsp poultry seasoning
dash black pepper
2 c all-purpose baking mix
2/3 c milk
Preparation
Place chicken, potatoes, and carrots in 6 qt. slow cooker. Mix soup, water, poultry seasoning and black pepper together and pour over chicken, potatoes and carrots. Cover and cook on low 7 to 8 hours or on high 4 to 5 hours or until chicken is done. Mix baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on high for 30 minutes or until dumplings are cooked in center.
