6 skinless, boneless chicken breast halves,
cut into 1 inch pieces
2 cups cut up Yukon gold potatoes,
(cut in 1 inch pieces)
2 cups baby cut carrots
2 celery ribs, sliced
2 (10 3/4 oz) cream of celery or cream
of chicken, 98% Fat Free soup
1 cup water
1 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper
2 cups baking mix ( such as Bisquick)
2/3 cup milk
1. Stir into a 6 quart slow cooker the chicken, potatoes, carrots and celery.
2. Stir together the soup, water, thyme and black pepper
in a medium size bowl and pour mixture over the chicken
3. Cover and cook on LOW 7 to 8 hours or 4 to 5 hours on HIGH or until chicken is cooked through.
4. Stir together 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 biscuits are cooked in the center.
Yield: 8 (1 1/4 cup) Servings
Total Fat 8g