CROCKPOT CHICKEN AND DUMPLINGS
The secret to perfect dumplings is to not overmix the batter and to drop the batter onto very hot, bubbling liquid. That way the dumplings begin cooking immediately and don’t get soggy.
Prep Time: 25 min.
- 1 potato, peeled & chopped
- 3 carrots, sliced
- 3 gloves garlic, minced
- 1 cup sliced mushrooms (if desired)
- 14 oz. can ready to serve chicken broth
- ½ tsp salt
- 1 tsp dried thyme leaves
- 1/8 tsp pepper
- 2 lbs. boneless, skinless chicken breasts, cut into 2” pieces
- 9 oz. pkg frozen baby peas
- 1-1/2 cups homemade Bisquick mix
- 1 tbso snipped chives
- 2 tbsp butter, melted
In a 4 quart crockpot mix potato, carrots, onion, garlic, and mushrooms if using. In medium bowl, combine chicken broth, flour and seasoning and mix until smooth. Pour over vegetables in crockpot. Add chicken.
Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on high for 20 min. until peas are hot.
In small bowl, combine baking mix with chives, milk and melted butter and mix just until combined. Do not over mix.
Drop dumplings by tablespoons onto hot, bubbling chicken mixture in crockpot. Cover and cook on high for 20-25 min. until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean. Serves 4.
(This is a great dish for a cold winter day.) Angela Lancaster - Southwood