Ingredients
- 2 cans (about 14 ounces each) chicken broth, divided
- 2 cups sliced carrots
- 1 cup chopped onion
- 1 large green bell pepper, sliced
- 1/2 cup sliced celery
- 2/3 cup all-purpose flour
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large potato, unpeeled and cut into 1-inch pieces
- 6 ounces mushrooms, halved
- 3/4 cup frozen peas
- 1 teaspoon dried basil
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon dried tarragon
- 3/4 to 1 3/4 to 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup whipping cream
- Herb Dumplings
- 1 cup biscuit baking mix
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon dried tarragon
- 1/3 cup milk
Preparation
Step 1
Slow Cooker Directions
1. Reserve 1 cup chicken broth. Combine carrots, onion, bell pepper, celery and remaining chicken broth in slow cooker. Cover; cook on LOW 2 hours.
2. Stir remaining 1 cup broth into flour until smooth. Stir into slow cooker. Add chicken, potato, mushrooms, peas, 1 teaspoon basil, 3/4 teaspoon rosemary and 1/4 teaspoon tarragon to slow cooker. Cover; cook 4 hours or until vegetables are tender and chicken is tender. Stir in salt, black pepper and cream.
3. Combine baking mix, 1/4 teaspoon basil, 1/4 teaspoon rosemary and 1/8 teaspoon tarragon in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover; cook 30 to 45 minutes or until dumplings are firm and toothpick inserted in center comes out clean. Serve in shallow bowls.