Crock Pot Chicken Stroganoff

• 1 cup light sour cream
• 1 tablespoon flour
• 1 envelope chicken gravy mix
• 1 cup water
• 1 lb boneless skinless chicken breast half, cut into 1 inch pieces
• 1 (16 ounce) bagfrozen stew vegetables, thawed
• 1 (4 ounce) can sliced mushrooms, drained
• 1 cup frozen green pea, thawed
• 1 12 cups regular baking mix or 1 12 cups reduced-fat baking mix
• 4 green onions, chopped
• 12 cup milk

1. Mix sour cream, flour, gravy mix and water in 3 1/2- to 4-quart slow cooker until smooth.
2. Stir in chicken, stew vegetables and mushrooms.
3. Cover and cook on Low heat setting for 5 hours or until chicken is tender and sauce is thickened.
4. Stir in peas.
5. Mix baking mix and green onions.
6. Stir in milk just until moistened.
7. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture.
8. Cover and cook on High heat setting for 45-50 minutes or until toothpick inserted in center of dumplings comes out clean.
9. Serve immediately.
10. Makes 4 servings.

light sour cream, flour, chicken gravy mix, water, chicken breast, bagfrozen stew vegetables, mushrooms, frozen green pea, regular baking, green onions, milk

Taken from www.food.com/recipe/crock-pot-chicken-stroganoff-85577 (may not work)