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Chicken 'n' Dumplings Recipe

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This recipe for Chicken 'n' Dumplings, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, March 19, 2006


2 c. sliced carrots
1/2 c. sliced celery
1 each onion and green bell pepper
2-14 oz. cans chicken broth
1 lb. boneless chicken breasts
1 large potato
6 oz. mushrooms
2/3 c. all-purpose flour
1 t. each dried basil and dried rosemary
1/2 c. heavy cream
1 c. biscuit mix

Place carrots and celery in slow cooker. Chop Onion and slice bell pepper; add to slow cooker. Set aside 1 c. chicken broth; add remaining broth to slow cooker. Cover; cook on LOW 2 hours.

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 c. broth; add to slow cooker. Add chicken, potato, mushrooms, and basil and rosemary.

Cover and cook for about 4 hours or until vegetables are tender and chicken is no longer pink. Stir in 1/4 c. cream.

For dumplings, combine biscuit mix and remaining herbs in small bowl. Add remaining 1/4 c. 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 center comes out clean.




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