(Slow Cooker) Chicken 'n' Dumplings

Photo by Sarah S.
Adapted from keyingredient.com

PREP TIME

20

minutes

TOTAL TIME

490

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

490

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 2

    cups sliced carrots

  • 1/2

    cup sliced celery

  • 1 each

    onion and green bell pepper

  • 2

    (14-ounce) cans chicken broth

  • 1

    pound boneless chicken breasts

  • 1

    large potato6 ounces mushrooms

  • 2/3

    cup all-purpose flour

  • 3/4

    cup frozen peas

  • 1

    teaspoon each dried basil and dried rosemary

  • 1/2

    cup heavy cream1 cup biscuit mix

Directions

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. 2. Remove skin from chicken and discard. Cut chicken into 1-inch pieces. Cut potato into 1-inch 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 teaspoon each dried basil and dried rosemary. 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 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.

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