Tuesday, February 22, 2011

Chicken & Herb Dumplings

I have been looking for a good crockpot chicken and dumpling recipe and found this one by Campbell's.  It was delicious and husband approved!

2 lbs skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
5 medium carrots, 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 Broth
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups all-purpose baking mix
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed

1. Stir the chicken, carrots, celery, corn, broth, and black pepper in a 6-quart slow cooker.
2. Cover and cook on LOW for 7-8 hours or until the chicken is cooked through. (On HIGH for 4-5 hours)
3. Stir the flour and water in a small bowl.  Stir into the cooker.  Turn the heat to HIGH.  Cover and cook for 5 minutes or until the mixture boils and thickens.
4. 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.

Yankee Doodle

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