Slow Cooker Chicken & Dumplings {9 WW+ Dinner}

What's been great about this challenge so far is the fact that we've had dinner on the table by 6pm every night this week! It's totally awesome. And I know exactly what we're going to have without scavenging through the pantry and fridge to come up with a last minute meal. This has been helpful both in the weight loss department and in the stress department. When all of your family members are hungry at the same time each day and you don't have something to give to them to satiate that hunger you have a lot of whine to deal with.

What's not so great? The lighting in our house now that Daylight Savings Time has entered the picture. I used to be able to get semi-decent shots of my meals without the use of a light box or other contraption. Now it looks like I may have to invest in something in order to bring you delicious looking foods to crave... unless this does it for you. What do you think? Would you make this meal based on the pictures and title alone?

Oh, and a small word about the actual dish we ate... I don't recall ever eating chicken and dumplings before. Chicken pot pie, sure... but not chicken and dumplings (Mom, I'm sure you can confirm or deny this for me) and I have to tell you this was mighty tasty! Creamy, bready goodness. All of the great things about pot pie and biscuits and yummy warmth radiating from this dish. Mmmm!

Inspiration: Rachel Ray Magazine via Campbells

Slow Cooker Chicken & Dumplings

• 4 skinless, boneless chicken breast halves
• 1 medium Yukon gold potato, cut into 1-inch pieces (about 1 cup)
• 1 cup whole baby carrots
• 2 stalks celery, sliced (about 1 cup)
• 1 can Campbell's® 98% Fat Free Condensed Cream of Chicken Soup
• 1 cup water
• 1 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon ground black pepper
• 1 cups Trader Joe's all-purpose baking mix
• 1/3 cup milk

Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on low for 6 to 7 hours* or until the chicken is cooked through.

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 30-45 minutes or until the dumplings are cooked in the center.

*Or on high for 3 to 4 hours.

Serves 4 | 9 WW+ Points

The difference between daylight pictures and nighttime pictures in my house... The picture above is when I started my slow cooker (about mid-day) and the picture below is when we ate dinner at 6pm. Dark outside and no good light in the home :(