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    Crockpot Chicken and Dumplings


    Source of Recipe


    Betty Crocker's New Slow Cooker Meals

    Recipe Introduction


    The secret to perfect dumplings is to not overmix the batter and to drop the batter onto very hot, bubbling liquid. That way the dumplings begin cooking immediately and don't get soggy.

    List of Ingredients




    1 potato, peeled and chopped
    2 carrots, chopped
    1 14-oz. can chicken broth
    1/4 cup flour
    1/2 tsp. salt
    1/2 tsp. dried thyme leaves
    1/4 tsp. pepper
    2 pounds boneless, skinless chicken thighs, cut into 2" pieces
    1 9-oz. pkg. frozen tiny baby peas
    1-1/2 cups baking mix
    1/2 cup milk


    Recipe



    In a 3-4 quart crockpot, mix potato and carrots. In medium bowl, combine chicken broth, flour and spices and blend well until smooth. Pour over vegetables in crockpot. Add chicken. Cover crockpot. Cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot.

    In small bowl, combine baking mix and milk and mix just until combined. Do not overmix. Drop by tablespoons onto hot chicken mixture in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean. Serves 4

    Calories: 550
    Fat: 19 grams
    Sodium: 1800 mg
    Vitamin A: 100% DV
 

 

 

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