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Chicken Stew with Dumplings




Source of Recipe


Internet


List of Ingredients




2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced
1/2 cup sliced celery
2 cans (about 14 ounces each)chicken broth
2/3 cup all-purpose flour
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 large potato, unpeeled and cut into 1-inch pieces
6 ounces mushrooms, halved
3/4 cup frozen peas
1 teaspoon dried basil
3/4 teaspoon dried rosemary
1/4 teaspoon dried tarragon
3/4 to 1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup heavy cream

HERB DUMPLINGS:

1 cup biscuit mix
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon dried tarragon
1/3 cup reduced-fat (2%) milk

Recipe



1) For stew, combine carrots, onion, bell pepper and celery in slow cooker. Stir in chicken broth, reserving 1 cup broth. Cover and cook on LOW 2 hours.

2) Stir flour into remaining 1 cup broth until smooth. Stir into slow cooker. Add chicken, potato, mushrooms, peas, basil, rosemary and tarragon to slow cooker. Cover and cook 4 hours or until vegetables are tender and chicken is no longer pink. Stir in salt, black pepper and heavy cream.

3) For biscuits, combine biscuit mix and herbs in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonsfuls. Cook, uncovered, 30 minutes. Cover and cook 30 to 45 minutes or until dumplings are firm and toothpick inserted in center comes out clean. Serve in shallow bowls.