Ingredients:
6 skinless, boneless chicken breast halves, cut into 1″ pieces
2 medium Yukon gold potatoes, cut into 1″ pieces
2 cans Campbell’s® Condensed Cream of Chicken Soup
2 cups baby carrots
2 cups all-purpose baking mix
1 cup water
2/3 cup milk
2 stalks celery, sliced
1 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper

[Source: Campbell's Kitchen]
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 spoonfuls 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.

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