Slow-Cooker Chicken and Dumplings
Description
Cooler weather is here and cold weather isn't too far off. It's time to dust off that slow cooker and make this comforting dish of chicken and dumplings. Even your pickiest eaters will love this meal.
Ingredients
Stew:
6 chicken breasts, cut into cubes
1 c. onion, chopped
1 potato, peeled or not, chunked
2 celery stalks, chopped
1 c. frozen corn or 1 ear fresh corn, off cob
1 c. fresh green beans
1 c. frozen peas
20 oz. canned cream of chicken soup
1/2 c. water
15 oz. chicken stock
1 t. fresh thyme
salt and pepper, to taste
¼ c. green onions, chopped
Dumplings:
2 c. Bisquick mix
2/3 c. milk
1 t. chopped dry chives
Directions
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Wash chicken and pat dry with paper towels.
Line the crock of a crockpot with a crockpot liner for easy clean up.
Season chicken breasts with salt and pepper; add to crockpot. Add cream of chicken soup, water and chicken stock. Layer in onions and potatoes. Cook for 1 hour, and then add the carrots, celery, corn, green beans and thyme for the last 3 hours. Total cook time is 4 hours.
Make the dumplings about 30 minutes before the cook time is up. Add milk to the Bisquick mix; knead the dough. Add chives. The consistency should be slightly gummy but not too wet.
When there's 20 minutes left in the cook time, add the peas and green onions. Then drop the dumpling dough by the spoonful into the stew. Dumplings will expand in size while cooking. Cook about 20 minutes, until they're cooked on the inside. The dumplings will rise to the top when finished.
Serves 8.