Ingredients: |
Ingredients: 3 pounds of boneless, skinless chicken thighs or breasts
2 cans of cream of mushroom soup (or cream of chicken or celery)
4 cups of chicken broth
1 can of green beans*
1 can of sliced carrots*
1 minced onion
2 bay leaves
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon savory
1/2 teaspoon hot sauce
For the dumplins
2 1/2 cups flour (half white, half wheat mixture)
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter
2/3 cup milk PLUS up to 1/4 cup more (depending on consistency of dough)
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Directions: |
Directions:Add cans of soup to slow cooker. Stir in chicken broth until soup is well mixed. Add all spices including bay leaves and hot sauce. Add chicken and minced onion.
If you're using fresh veggies like celery, carrots, etc, add them NOW.
Cover and cook on high for 5 hours.
Remove bay leaves. With a couple of forks, shred chicken while still in the slow cooker. Skim off any fat if you want.
If stew looks too thin, you can thicken it now with cornstarch.
If your using can veggies, add them NOW.
To Make the Dumplins:
Stir all the dry ingredients together. Cut in butter until a crumbly dough forms (like corn meal). Add 2/3 cup milk. Eyeball it and add more milk (up to 1/4 cup) to make a soft biscuit-like dough.
Add dumplin's by the spoonful to the top of the chicken stew. Cook on high for one more hour. Dumplin's are done when an inserted knife comes out clean. |
This recipe for Crock Pot Chicken & Dumplins is from