Slow Cooker Creamy Chicken and Wild Rice Soup

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.