Type what you have

Ingredients

• ✓ yukon gold potato
• chicken broth
• half and half
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes and Swanson® Chicken Broth in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
2. 2 Drain the potatoes, reserving the broth.
3. 3 Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note). Season with salt and freshly ground black pepper.

Ingredients

• ✓ yukon gold potato
• butter
• heavy cream
• garlic
• salt
• pepper
• cheddar cheese
• provolone cheese
• parmesan cheese
• romano cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
2. 2 Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
3. 3 Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

By veggigoddess

Ingredients

• ✓ yukon gold potato
• kosher salt
• butter
• garlic
• milk
• sour cream
• butter
• kosher salt
• black pepper
• scallion

Instructions

1. 1 Place potatoes and 1 ½ tablespoons of the salt in a large stock pot. Add enough cold water to cover potatoes by 2 inches. Bring to a boil over high heat. Reduce heat to medium-high and boil until potatoes can be easily pierced with a fork, about 15 minutes.
2. 2 Meanwhile, place salted butter and garlic in a small saucepan over low heat. Cook, stirring occasionally until garlic is fragrant and white milk solids have separated from butter, 2 to 3 minutes. Remove from heat and cover to keep warm.
3. 3 Remove potatoes from heat and drain in a colander. Return potatoes to the pot; add milk, sour cream, unsalted butter, 2 teaspoons salt, and pepper.
4. 4 Mash using a potato masher until smooth; transfer mashed potatoes into a serving bowl.
5. 5 Pour garlic butter through a fine mesh strainer into a small bowl. Discard milk solids and garlic.
6. 6 Pour butter over mashed potatoes and sprinkle with scallions.

By Amanda Stanfield

Ingredients

• ✓ yukon gold potato
• butter
• garlic
• flour
• heavy cream
• milk
• salt
• thyme
• black pepper
• cooking spray
• gruyere cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 2 Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth.
3. 3 Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.
4. 4 Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes.
5. 5 Top with remaining 1/2 cup cheese.
6. 6 Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme. Recipe developed by Jasmine Smith

By Keaton Larson

Ingredients

• ✓ yukon gold potato
• onion
• brown sugar
• butter
• heavy cream
• rosemary

Instructions

1. 1 Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
3. 3 Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.
4. 4 Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.

By amanda77

Ingredients

• ✓ yukon gold potato
• kosher salt
• mint
• olive oil
• red onion
• red bell pepper
• garlic
• lemon juice
• green onion
• mint
• parsley
• black pepper
• aleppo chili flake
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3. 3 Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4. 4 While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5. 5 Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6. 6 Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7. 7 Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

By John Mitzewich

Ingredients

• ✓ yukon gold potato
• water
• chicken bouillon
• sour cream
• butter
• milk

Instructions

1. 1 Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
2. 2 Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
4. 4 Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.

By FrackFamily5 CACT

Ingredients

• ✓ yukon gold potato
• milk
• sour cream
• chive
• salt
• pepper

Instructions

1. 1 Place potatoes in a large pot with enough water to cover 2 inches from the bottom. Bring to a boil. Cook potatoes in boiling water until fork tender, 20 to 25 minutes. Drain and mash well.
2. 2 Using a potato masher or an electric mixer, mix milk into mashed potatoes until fluffy. Stir in sour cream and chives until incorporated. Season with salt and pepper.

By Lauren

Ingredients

• ✓ yukon gold potato
• feta cheese
• milk
• garlic
• butter
• salt

Instructions

1. 1 Place potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from heat and drain well.
2. 2 Mash with a potato masher until chunks are gone. Add feta cheese, milk, garlic, butter, and salt. Mix well.

By Cookie734

Ingredients

• ✓ yukon gold potato
• chicken broth
• light cream
• butter
• salt
• black pepper

Instructions

1. 1 Combine potatoes and chicken broth in a 3-quart saucepan over medium-high heat; bring to a boil. Reduce the heat to medium, cover, and cook until potatoes are tender, about 10 minutes. Drain potatoes well in a colander, reserving the broth.
2. 2 Transfer potatoes back to the pan. Add reserved broth, cream, and butter. Mash until smooth and season with salt and pepper.

By Campbell's Kitchen

Ingredients

• ✓ yukon gold potato
• corned beef
• kimchi
• water
• carrot
• celery

Instructions

1. 1 Pour 1 jar of kimchi into a pot. Top with corned beef and cover with the second jar of kimchi. Pour in water. Cover and bring to a simmer over high heat. Reduce heat to low. Cook, covered, until fork-tender, 2 to 3 hours. Flip over the beef occasionally and drape kimchi back on top.
2. 2 Remove corned beef to a bowl. Bring kimchi mixture back to a simmer over high heat. Add potatoes, carrots, and celery. Cover, reduce heat to medium-low, and cook until almost tender, 20 to 25 minutes. Reduce heat to low and add beef back in. Cover and cook on low until meat is heated through, about 15 minutes. Taste the broth and add water as needed.
3. 3 Slice corned beef thinly and serve in a bowl with the vegetables; spoon some broth on top.

By John Mitzewich

Ingredients

• ✓ yukon gold potato
• butter
• onion
• chicken bouillon
• salt
• pepper
• phyllo dough
• butter

Instructions

1. 1 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
2. 2 While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
3. 3 In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
6. 6 Bake in a preheated oven 30 to 40 minutes, or until golden brown.

By Cathy Johnston

Ingredients

• ✓ yukon gold potato
• cooking spray
• sugar
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
2. 2 Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
3. 3 Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable plastic bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

By Life Tastes Good

Ingredients

• ✓ yukon gold potato
• butter
• sour cream
• cream cheese
• cheddar cheese
• monterey jack cheese
• butter
• bacon bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer potatoes to a large bowl.
3. 3 Mash potatoes with 1/4 cup butter until well combined. Beat in sour cream and cream cheese until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.
4. 4 Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.

By Kimber E

Ingredients

• ✓ yukon gold potato
• bacon
• cheddar cheese
• evaporated milk
• green onion
• sour cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot to dry.
4. 4 Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
5. 5 Drain bacon on a paper towel-lined plate; crumble and set aside.
6. 6 Combine 1 1/2 cups Cheddar cheese, evaporated milk, 1/2 cup green onions, sour cream, 1/2 of the crumbled bacon, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy.
7. 7 Spread mixture into the prepared baking dish.
8. 8 Bake in the preheated oven for 25 minutes. Sprinkle with remaining Cheddar cheese, green onions, and bacon. Return to the oven and continue baking until cheese is melted, about 5 minutes more.
9. 9 Serve hot and enjoy!

By Gemini26

Ingredients

• ✓ yukon gold potato
• asiago cheese
• milk
• butter
• garlic
• oregano
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
2. 2 Mash potatoes with a potato masher. Add Asiago cheese, milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

By Occasional Cooker

Ingredients

• ✓ yukon gold potato
• butter
• chicken leg quarter
• garlic
• salt
• black pepper
• maple syrup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
3. 3 Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
4. 4 Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

By Debi Blair McGinness

Ingredients

• ✓ yukon gold potato
• chicken broth
• garlic
• sour cream
• half-and-half
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes in a slow cooker. Add chicken broth and garlic.
2. 2 Cook on Low for 10 hours or High for 4 hours and 30 minutes until potatoes are fork-tender. You may need to add more chicken broth if potatoes get too dry.
3. 3 Add sour cream, half-and-half, and butter to the slow cooker. Use a handheld electric mixer to beat until smooth and creamy. Season with salt and pepper. Serve immediately or keep covered on Warm until the rest of dinner is ready.

By Sue Wilker Rockamann

Ingredients

• ✓ yukon gold potato
• olive oil
• garlic
• milk
• butter
• salt
• black pepper
• green onion

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
3. 3 Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
4. 4 Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.

By pixi

Ingredients

• ✓ yukon gold potato
• bacon
• green onion
• cheddar cheese
• sour cream
• black pepper
• pie crust
• egg

Instructions

1. 1 Cook bacon in a nonstick skillet over medium-high heat, stirring occasionally, until begins to render fat, about 3 minutes. Add green onions; cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
2. 2 Add potatoes to the same skillet; stir until coated in drippings. Cook over medium-high heat for 4 minutes, stirring occasionally. Remove from heat. Cover with a lid; cool.
3. 3 Stir bacon and green onions into cooled potatoes; add Cheddar cheese and sour cream. Season with black pepper.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Unroll pie crusts onto a flat work surface; cut out 24 circles using a 3-inch biscuit cutter or glass. Place 1 spoonful potato filling in center of 12 circles, keeping filling away from edges of dough. Cover with remaining dough circles, pressing tops down lightly.
6. 6 Pick up 1 hand pie; pinch edges together to seal. Return to work surface; crimp edges together using a fork. Place on the prepared baking sheet. Repeat with remaining pies.
7. 7 Brush beaten egg over pies using a pastry brush.
8. 8 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By Kim's Cooking Now

Ingredients

• ✓ yukon gold potato
• butter
• thyme
• salt
• black pepper
• vegetable broth
• garlic

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter.
2. 2 Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until slightly golden, about 15 minutes.
4. 4 Flip potatoes over and roast for another 15 minutes.
5. 5 Flip potatoes and add vegetable broth and garlic; roast until tender, about 15 minutes.

By Fioa

Ingredients

• ✓ yukon gold potato
• pork chop
• onion
• carrot
• onion soup mix
• salt
• black pepper
• beef broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
3. 3 Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By lisascooking

Ingredients

• ✓ yukon gold potato
• milk
• cream cheese
• green onion
• butter
• egg
• garlic
• salt
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large pot and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish. Combine milk, cream cheese, ⅓ cup green onions, butter, egg, garlic, and salt in a bowl; add to potatoes. Mash until smooth; transfer to the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.
4. 4 Bake in the preheated oven until lightly browned, about 40 minutes.

By Chef Kris

Ingredients

• ✓ yukon gold potato
• garlic
• butter
• heavy cream
• thyme
• parmesan cheese
• salt
• pepper
• aluminum foil

Instructions

1. 1 Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
2. 2 Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
3. 3 Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
4. 4 With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
5. 5 Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

By Reynolds KitchensR

Ingredients

• ✓ yukon gold potato
• milk
• feta cheese
• butter
• garlic
• oregano
• rosemary
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to the pot.
2. 2 Mash potatoes with a potato masher until smooth. Stir in milk, feta, butter, garlic, oregano, and rosemary. Season with salt and pepper.

By Occasional Cooker

Ingredients

• ✓ yukon gold potato
• purple potato
• milk
• butter
• garlic
• salt
• black pepper
• green onion
• feta cheese

Instructions

1. 1 Peel and cube purple and Yukon Gold potatoes, keeping them separate.
2. 2 Place each type of potato in a large pot and cover with salted water; bring both pots to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Return to individual pots and mash.
3. 3 Meanwhile, heat milk in a saucepan over low heat, stirring continually until hot; do not scald. Mix in butter, garlic, salt, and pepper; stir until butter is melted and garlic is fragrant, about 2 minutes. Remove from the heat. Pour 1/2 of the milk-butter mixture into each pot of mashed potatoes and stir to combine.
4. 4 Scoop both potato mixtures into a large serving bowl. Very gently stir the potatoes together for a swirl effect without totally combining them. Sprinkle with green onion and feta and serve.

By Allrecipes Member

Ingredients

• ✓ yukon gold potato
• chicken thigh
• salt
• black pepper
• olive oil
• lemon
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Season chicken thighs with salt and pepper on all sides.
3. 3 Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
4. 4 Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

By chpmnk42

Ingredients

• ✓ yukon gold potato
• sweet onion
• egg
• celery
• sweet pickle
• salt
• black pepper
• mayonnaise
• sweet pickle juice
• yellow mustard

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
3. 3 Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.

By MICKE

Ingredients

• ✓ yukon gold potato
• cooking spray
• bacon
• chicken thigh
• sea salt
• black pepper
• olive oil
• thyme
• rosemary

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
3. 3 Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

By Tanja A

Ingredients

• ✓ yukon gold potato
• chicken breast
• baby carrot
• celery
• cream of chicken soup
• water
• thyme
• black pepper
• all-purpose baking mix
• milk

Instructions

1. 1 Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2. 2 Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3. 3 Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours until chicken is cooked through.
4. 4 Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

By Campbell's Kitchen