Blogger Widgets Gifts From The Kitchen : Slow Cooker Chicken & Herb Dumplings

Wednesday, February 27, 2013

Slow Cooker Chicken & Herb Dumplings

When I was a kid and well into my first couple of years in high school, I used to go to my Grandmother's and spend the weekend with her.  She would call me and ask me what I wanted to eat for the weekend and I would always tell her, "Chicken and Dumplings, cheeseburger pie, and cinnamon cresent rolls."  Of course, she had her own recipes for these.  I never learned to make the cheeseburger pie from her, but I did learn how to make the chicken and dumplings which was quite simple.  All we did was boil the chicken and follow the directions on the Bisquick box.  We never did anything fancy b/c we liked it just the way it was!
 The following recipe come to you from Campbell's Kitchen

Slow Cooker Chicken & Herb DumplingsServings: about 1 3/4 cups each
Cook: 7 hr. 45 min.
Serves: 8

What You'll Need
2 1/2 pounds lb. skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups)
4 stalks celery, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
3 1/2 cups Swanson® Chicken Brothor Swanson® Chicken Stock
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups biscuit baking mix
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed

How to Make It

Stir the chicken, carrots, celery, corn, broth and black pepper in a 6-quart slow cooker.                                               

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.                                                                                                     
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.                                                  
Stir the baking mix, milk and rosemary in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Tilt the lid to vent and cook on HIGH for 40 minutes or until the dumplings are cooked in the center.

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