Slow Cooker Chicken and Vegetables with Dumplings

By Bujvary

Ingredients

• 2 1/2 to 3 2 1/2 to 3 pounds boneless skinless chicken thighs
• 1 pound small red potatoes (about 2 1/2 inches in diameter)
• 1 medium onion, coarsely chopped ( 3/4 cup)
• 2 cups baby-cut carrots
• 3 cans (14 ounces each) chicken broth
• 2 cups Original Bisquick® mix
• 1/2 cup water
• 2 teaspoons parsley flakes

Details

Servings 5
Adapted from bettycrocker.com

Preparation

Step 1

1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.
High Altitude (3500-6500 ft): Increase cook time in step 3 to 50 to 60 minutes.