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CHICKEN 'N' DUMPLINGS




Source of Recipe


Grandmas Kitchen






List of Ingredients



• 2 cups of sliced carrots
  
• 1/2 cup sliced celery
  
• 1 each onion and green bell pepper
  
• 1 (14oz.) cans of chicken broth
  
• 1 pound boneless chicken breast
  
• 1 large potato
  
• 6 oz. mushrooms
  
• 2/3 cup all purpose flour
  
• 3/4 cup frozen peas
  
• 1 tsp. each dried basil and dried rosemary
  
• 1/2 cup heavy cream
  
• 1 cup biscuit mix
  






Instructions



1. Place carrots and celery in slow cooker. Chop onion and slice bell pepper; add to slow cooker. Set aside 1 cup chicken broth; add remaining broth to slow cooker. Cover and cook on LOW for 2 hours.
   
2. Remove skin from chicken and discard. Cut chicken into 1" pieces. Cut potato into 1" pieces and slice mushrooms in half. Stir flour into reserved 1 cup broth; add to slow cooker. Add chicken, potato, mushrooms, peas, and 3/4 tsp. of herbs.
   
3. Cover and cook for about 4 hours or until vegetables are tender and chicken is no longer pink. Stir in 1/4 cup cream.
   
4. For dumplings, combine biscuit mix and remaining herbs in a small bowl. Add remaining 1/4 cup cream to form a soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook uncovered for 30 minutes. Cover and cook 30-45 minutes longer or until dumplings are firm and toothpick inserted in centers comes out clean.
   






Final Comments


PREP TIME: 20 MINUTES
COOKING TIME: 7-8 HOURS IN SLOW COOKER
SERVINGS: 4