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Crock Pot Chicken ’n’ Dumplings




Source of Recipe


Internet


List of Ingredients




2 cups sliced carrots
1/2 cup sliced celery
1 onion
1 green bell pepper
2 (14 1/2-ounce) cans chicken broth
1 pound boneless, skinless chicken breasts
1 large potato
6 ounces mushrooms
2/3 cup all-purpose flour
3/4 cup frozen peas
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 cup heavy cream
1 cup biscuit mix


Recipe



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; cook on LOW 2 hours.
Cut chicken into 1-inch pieces.
Peel then cut potato into 1-inch pieces; slice mushrooms in half.
Stir flour into reserved 1 cup broth; add to slow cooker.
Add chicken, potato, mushrooms, peas and 3/4 teaspoon each dried basil and dried rosemary.
Cover and cook for about 4 hours or until vegetables are tender and chicken is no longer pink.
Stir in 1/4 cup cream.
For dumplings, combine biscuit mix and remaining herbs in small bowl.
Add remaining 1/4 cup cream to form soft dough.
Spoon dumpling mixture on top of stew in 4 large spoonfuls.
Cook, uncovered, 30 minutes.
Cover and cook 30 to 45 minutes longer or until dumplings are firm and toothpick inserted in centers comes out clean.

Comments:

Prep Time: 20 minutes
Cooking Time: 7 to 8 hours in the slow cooker
Makes 4 servings