Slow Cooker Chiken & Dumplings

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

2 medium baking potatoes, skin removed and cut into 1-inch pieces

2 cups whole baby carrots

2 stalks celery, sliced

1 (10.75 oz.) can Campbell's Cream of Chicken Soup
(98% fat-free)

1 (10.75 oz.) can Campbell's Cream of Celery Soup
(98% fat-free)

1 cup water

1 tsp. celery seed

1/2 tsp. ground black pepper or Creole Seasoning

1 can of Grands Jr Golden Homestyle Buttermilk biscuits, cut it 1/4's.

Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

Stir the soup, water, celery seed and pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

Drop in biscuit pieces, turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes longer, or until the dumplings are cooked through to the center.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user TAMMYNOLA.