1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) chicken broth
1/4 teaspoon garlic powder
1 cups frozen sliced carrots
1/2 cup peas
1/2 cup whole kernel corn
1 cup half-and-half or cream
Place chicken in 3 1/2- to 4-quart slow cooker.
In large bowl, mix wild rice, onions, soup, broth and carrots; peas, and corn and pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half.
Increase heat setting to High.
Cover; cook 15 to 30 minutes longer or until hot.
For the dumpling on top: Mix 1 cup of Bisquick with some milk to form a soft sticky dough. Drop by large spoonfuls onto soup and cover with lid. Allow to cook for about 15 minutes or until dumpling is cooked through.
as seen on and copied from facebook :)