Crockpot Chicken and Dumplings

A bowl of chicken and dumplings with vegetables served at Nicoll's Cafe, 255 Main Street, Pine City, Minnesota (Photo credit: Wikipedia)

Prep time: 25 minutes
Cook time: 6-8 hours
Total time: 8 hours, 25 minutes
Yield: 4-6 servings
Ingredients


Chicken Stew

• 2 lbs chicken, chopped into 1" cubes
• 4 carrots, chopped
• 1 large potato
• 1 cup sliced mushrooms
• 1 onion, chopped
• 3 cloves garlic, chopped or 2 teaspoons garlic powder
• 14 oz low-sodium chicken or vegetable broth
• 9 oz frozen peas
• 1 tbsp Italian seasoning

Dumplings

• 1/2 cup whole wheat flour
• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 6 tablespoons butter (or 1 cup half & half instead of milk+butter)

Cooking Directions

1. In a 4-6 quart slow-cooker, layer potatoes, carrots, onion, garlic, mushrooms, and chicken. Mix broth and Italian seasoning and pour over chicken and vegetables.
2. 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 minutes until peas are hot.
3. In small bowl, combine flours, baking powder, salt, milk, and melted butter and mix just until combined. Do not over mix.
4. Drop dumplings by tablespoons onto hot, bubbling chicken stew in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean.

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