Tuscan Chicken & Herb Dumplings - Savory Meal Collection #8

Oh, this was heaven . . . Very few substitutions - used chicken breasts instead of thighs and instead of dolloping over the chicken mixture, I baked the "dumplings" and we served the chicken over it.  We did use the lower fat or salt (healthier) versions of the canned products.

Ingredients:

2 cans (10.5 oz) cream of chicken soup

12 oz can evaporated milk
1 pkt Tuscan Chicken Slow-Cooker Sauce Mix
28 oz boneless, skinless chicken thighs, cubed
16 oz frozen mixed vegetables
1 3/4 c all-purpose baking and biscuit mix
1/2 c water or milk (I used unsweetened Almond milk)
1 tbsp Sea Salt & Herb Seasoning (not ground)

Instructions:  Combine soup, milk, and Tuscan Chicken Slow-Cooker Sauce mix in a 6 quart or larger slow cooker.  Stir in chicken and vegetables.  Combine biscuit mix, water and Sea Salt & Herb Seasoning in medium bowl; mix until well combined.

 Dollop over chicken mixture in slow cooker.  Cook on low 6-8 hours or until dumplings are cooked through.  

Makes 6-8 servings.

Make Ahead & Freeze:  Combine soup, milk, and Tuscan Chicken Slow-Cooker Sauce mix, chicken and vegetables in a gallon resealable freezer bag.  Freeze.  Thaw and cook according to directions above.