 Chicken Stew with Herb Dumplings
Makes 4 servings
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Ingredients
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2
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cans (about 14 ounces each) chicken broth, divided
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2
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cups sliced carrots
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1
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cup chopped onion
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1
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large green bell pepper, sliced
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1/2
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cup sliced celery
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2/3
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cup all-purpose flour
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1
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pound boneless skinless chicken breasts, cut into 1-inch pieces
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1
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large potato, unpeeled and cut into 1-inch pieces
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6
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ounces mushrooms, halved
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3/4
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cup frozen peas
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1
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teaspoon dried basil
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3/4
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teaspoon dried rosemary
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1/4
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teaspoon dried tarragon
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3/4
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to 1 teaspoon salt
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1/4
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teaspoon black pepper
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1/4
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cup whipping cream
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Herb Dumplings
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1
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cup biscuit baking mix
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1/4
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teaspoon dried basil
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1/4
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teaspoon dried rosemary
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1/8
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teaspoon dried tarragon
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1/3
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cup milk
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Slow Cooker Directions
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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.
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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.
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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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© Publications International, Ltd.
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Printed
from fbnr.com
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