Cooking Directions

• Season the chicken as desired.  Stir the chicken, carrots, celery, onion, broth and poultry seasoning in a 6-quart slow cooker.
• Cover and cook on HIGH for 4 hours or until the chicken is cooked through.  Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.
• Stir 1/3 cup flour and the water in a small bowl until the mixture is smooth. Stir the flour mixture into the cooker.  Return the chicken to the cooker.  Cover.
• Stir the remaining 2 cups flour, baking powder, milk, thyme and salt in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Cover and cook on HIGH for 50 minutes or until the dumplings are cooked through.

Ingredients

• 2.5 pounds boneless, skinless chicken breast and/or thighs
• 5 medium carrot, peeled and cut into 1-inch pieces (about 2 1/2 cups)
• 4 stalks celery, cut into 1-inch pieces (about 2 cups)
• 1 large onion, chopped (about 1 cup)
• 3.5 cups Swanson® Chicken Broth
• 0.5 teaspoon poultry seasoning
• 2.333 cups all-purpose flour
• 0.5 cup water
• 1 tablespoon baking powder
• 1 cup reduced fat (2%) milk
• 1 teaspoon dried thyme leaves, crushed
• 0.5 teaspoon salt