Chicken simmered in a cream soup infuses this slowcooker dinner with flavor.

2 medium Yukon gold potatoes, cut into 1-inch pieces2 cups fresh or frozen whole baby carrots2 stalks celery, sliced1½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces2 cans (10¾ ounces each) cream of chicken soup (regular or reduced fat)1 cup water1 teaspoon dried thyme leaves, crushed¼ teaspoon ground black pepper2 cups all-purpose baking mix2/3 cup milk Place potatoes, carrots, celery and chicken in 6-quart slow cooker.Stir soup, water, thyme and black pepper in bowl. Pour over vegetables and chicken.Cover and cook on low 7 to 8 hours (or on high 4 to 5 hours) or until chicken is cooked through.Stir together baking mix and milk with fork in bowl until ingredients are mixed. Drop batter by rounded tablespoonfuls over chicken mixture. Turn heat to high. Tilt cooker lid to vent and cook 30 minutes or until dumplings are cooked in center.Makes 8 servings.