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 whipping cream
Herb Dumplings
1
cup biscuit baking mix
1/4
teaspoon dried basil
1/4
teaspoon dried rosemary
1/8
teaspoon dried tarragon
1/3
cup milk
Slow Cooker Directions
1. Reserve 1 cup chicken broth. Combine carrots, onion, bell pepper, celery and remaining chicken broth in slow cooker. Cover; cook on LOW 2 hours.
2. Stir remaining 1 cup broth into flour until smooth. Stir into slow cooker. Add chicken, potato, mushrooms, peas, 1 teaspoon basil, 3/4 teaspoon rosemary and 1/4 teaspoon tarragon to slow cooker. Cover; cook 4 hours or until vegetables are tender and chicken is tender. Stir in salt, black pepper and cream.
3. Combine baking mix, 1/4 teaspoon basil, 1/4 teaspoon rosemary and 1/8 teaspoon tarragon in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover; cook 30 to 45 minutes or until dumplings are firm and toothpick inserted in center comes out clean. Serve in shallow bowls.
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