Ingredients:
2 1⁄2 to 3 lb boneless skinless chicken thighs
1 lb small red potatoes (about 21⁄2 inches in diameter)
3⁄4 cup coarsely chopped onion
2 cups ready-to-eat baby-cut carrots
3 cans (14 oz each) chicken broth
2 cups original all-purpose baking mix
1⁄2 cup water
2 teaspoons parsley flakes

Method:
1 In 6-quart slow cooker, place chicken, potatoes, onion and carrots. Add broth.

2 Cover; cook on Low heat setting 9 to 10 hours.

3 Increase heat setting to High. In medium bowl, stir together baking mix, water and parsley.

4 Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover; cook on Low heat setting 45 to 50 minutes longer or until dumplings are dry in center.

Notes and Tips:
time-saver Baby-cut carrots are always a great timesaver. Keep a bag or two on hand in the refrigerator for recipes or snacking anytime.

chicken and vegetables with dumplings recipe