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Submitted by: Rhonda Reeder from Ellicott City, MD
Originally shared on the web 07/25/2018

1-1/2 lbs. boneless, skinless chicken breasts, cubed
1 T. olive oil 2 potatoes, peeled and cubed
2 c. baby carrots
2 stalks celery, sliced
10-3/4 oz. can low-sodium cream of chicken soup
1 c. water
1 c. 2% reduced-fat milk
1 t. dried thyme
1/4 t. pepper
2 c. reduced-fat biscuit baking mix
2/3 c. whole milk

In a skillet over medium heat, cook chicken in oil just until golden on all sides. Place chicken, potatoes, carrots and celery in a slow cooker; set aside. In a bowl, combine soup, water, reduced-fat milk, thyme and pepper; pour over chicken mixture. Cover and cook on low setting for 7 to 8 hours, until chicken is tender. Mix together baking mix and whole milk; drop into slow cooker by large spoonfuls. Cover and cook on high setting for 30 minutes, or until dumplings are cooked in center. Makes 8 servings.

Nutrition Per Serving: 321 calories, 7g total fat, 1g sat fat, 55mg cholesterol, 508mg sodium, 40g carbohydrate, 2g fiber, 26g protein