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Chicken: Crockpot Chicken N' Dumplings

Source of Recipe


billk54






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
  
• 1/2 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; 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.
   
   
2. 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.
   
   
3. Makes 4 servings