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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 medium russet potatoes, cubed 2 cups whole baby carrots 2 stalks celery, sliced 1 1/2 pounds boneless, skinless chicken breast, cubed two 10.75 ounce cans cream of chicken soup 1 cup water 1 tsp. dried thyme 1/4 tsp. pepper 2 cups sourdough baking mix 2/3 cup milk
Directions
Combine potatoes, baby carrots, celery and chicken in a 6 quart crock pot. Stir together soup, water, thyme and pepper in a medium bowl. Pour the soup mixture into the crock pot. Cover and cook 7 to 8 hours on Low or 4 to 5 hours on High until chicken is cooked through. Stir together the sourdough baking mix and milk in a medium bowl until well mixed. Drop the batter by heaping tablespoonfuls over the chicken mixture. Increase the heat to High and partially cover crock pot. Cook dumplings about 30 minutes until cooked in the center. Serve hot.
Serves 6 to 8.
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