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Ingredients

2 1/2 pounds lb. skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces

5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups)

4 stalks celery, cut into 1-inch pieces (about 2 cups)

2 cups frozen whole kernel corn

3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock

1/4 teaspoon ground black pepper

1/4 cup all-purpose flour

1/2 cup water

2 cups all-purpose baking mix

2/3 cup milk

1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed

Description

The Slow Cooker Makes It Easy To Prepare This Delicious Chicken Stew, Topped With Rosemary Seasoned Dumplings. It's A Meal The Whole Family Will Savor.

Campbells Kitchen