Slow cooked chicken and dumpling

INGREDIENTS

  • 4 Tbsp butter
  • 1 onion, peeled and diced ½ inch
  • 1 cup baby carrots
  • ½ cup celery, sliced ¼ inch
  • 4 cups chicken, diced (about 4 breasts)
  • 2 cans cream of chicken soup (chicken stock works too)
  • 1 cup water
  • 1 tsp salt
  • ½ tsp fresh cracked pepper
  • 2 cups Bisquick
  • ¾ cup milk
  • 2 Tbsp fresh thyme
  • ¼ cup cheddar cheese

DIRECTIONS

  1. Heat slow cooker over high heat.
  2. Place butter, onions, carrots and celery in slow cooker, cooking for 2–3 minutes.
  3. Add diced chicken, chicken soup, water, and season with salt and pepper.
  4. Cover and cook on medium for 3–4 hours.
  5. In a bowl, mix together Bisquick, milk, thyme and cheddar cheese to form a dough.
  6. Dollop on top of chicken mixture, increase temperature to high and cook for another 30–45 minutes until dumplings are heated through