Recipe

Crockpot Chicken And Dumplings Recipe

	Angelinaw / All my dishes 1 year, 3 months ago Autumn and Winter mean Crockpot Season (Not just football season). This is the perfect dinner for people with busy lives who just want to prep a dish and have it cook while they lead action packed lives. Perfect on a blustery day when every bone in... More Prep:25m Cook:810m Servings:8	Angelinaw
	comfort food for the soul

Does this look good? Yeah! / Nope

Fans

lasaf

lanacountr

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trigger

midgelet

sparow64

Ingredients

2 cups chopped carrots

2 cups chopped potatoes

1-1/2 cups chopped parsnips or turnips

3 stalks chopped celery

1/2 onion, chopped

1 package mushrooms (optional for those who don't like fungi) (I like to use dried mushrooms)

1 clove garlic, minced

2 bay leaves

1 teaspoon dried sage, crushed

1 teaspoon Mrs.Dash

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 14-ounce can chicken broth

1 10-3/4-ounce can condensed cream of chicken soup

2 tablespoons water

1 tablespoon cornstarch

1/2 cup all-purpose flour

1/2 cup shredded cheddar cheese (2 ounces)

1/3 cup cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1 egg, beaten

2 tablespoons milk

2 tablespoons butter, melted

Directions

Combine the carrots, potatoes, parsnips, garlic, mushrooms, bay leaves, sage, the 1/2 teaspoon salt, and pepper in the slow cooker. Place the chicken on top of the vegetables. Put the celery and onions over the top of the chicken. In a medium bowl gradually whisk broth into the cream of chicken soup. Pour the broth mixture over the top and season with Mrs. Dash.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours..

At then end of cooking, if you are using low-heat setting turn the slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

For dumplings: in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

Cover and cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.)

Enjoy!

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Comments

lanacountry 1 year, 3 months ago said:
Ohhhh my yes..This is a goodie...economical
and comfort yummy as well! * * * * *5!

midgelet 1 year, 3 months ago said:
I agree!

angelinaw 1 year, 3 months ago said:
Thank you all!

sparow64 1 year, 2 months ago said:
Gonna have to try this one! Great idea.

lasaf 1 year, 1 month ago said:
Oh how wonderful this will be. I can't wait to try this one.

trigger 11 months, 3 weeks ago said:
I was looking for this type of recipe last week.
It is reminiscent of my moms, great post Angelina.
Five forks and a great big smile:)
Love those dumplings!

trigger 11 months, 2 weeks ago said:
By the way I had this meal this weekend and it was as delicious as promised.

mamalou 3 months ago said:
Sounds perfect for my new crockpot!!

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