- 4
- 20 mins
- 490 mins
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
Preparation
Step 1
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.