Patty’s Chicken and Dumplings
6 skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium potatoes, cut into 1-inch pieces
2 cups whole baby carrots (or sliced carrots)
1 can peas, drained
2 stalks celery, sliced
1 large can of Cream of Chicken soup
1 cup water
1/4 tsp sage
1/4 tsp ground black pepper
2 cups of Bisquick
2/3 cup of milk
Place the chicken, potatoes, carrots, peas and celery into slow-cooker. In a bowl, stir the soup, water, sage and black pepper. Pour over the chicken and vegetables.
Cover and cook on low for 7-8 hours (4-5 hours on high) or until the chicken is cooked through.
Stir the Bisquick and milk in a bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase heat to high. Tilt lid to allow venting and cook for 30 minutes or until the dumplings are cooked in the center.