Crock Pot Chicken and Dumplings

I know this isn't really a "summer" food, but I needed something super quick this morning and found this recipe. The kids ended up LOVING it, so we will definitely make it again (especially when it gets colder).

• 1 1/2 lb. skinless, boneless chicken breasts , cut into 1" pieces
• 2 medium Yukon gold potatoes , cut into 1" pieces
• 2 cups whole baby carrots
• 2 stalks celery , sliced
• 2 cans (10 3/4 oz. each ) Campbell's® Condensed Cream of Chicken or 2 cans Campbell's® Condensed 98% Fat Free Cream of Chicken
• 1 cup water
• 1 tsp. dried thyme leaves , crushed
• 1/4 tsp. ground black pepper
• 2 cups all-purpose baking mix
• 2/3 cup milk

PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.

MIX soup, water, thyme and black pepper. Pour over all.

COVER and cook on LOW 7 to 8 hr.* or until chicken is done.

MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center.

TIP: *Or on HIGH 4 to 5 hr.

http://recipe.aol.com/recipe/slow-cooker-chicken-and-dumplings/78452