Chicken 'n' Dumplings Recipe
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Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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