Chicken Stew with Herb Dumplings


Chicken-Stew-with-Herb-Dumplings-300x300Ingredients:
2 cups sliced carrots
1 cup chopped onion
1/2 cup sliced celery
1/4 cup or less diced green peppers
2 cans (14oz each) of chicken broth
2/3 cup all-purpose flour
1 cup water
3 boneless skinless chicken breast, cut in half
1 tsp dried basil leaves
3/4 tsp dried rosemary
1/4 tsp dried tarragon
3/4 to 1 tsp salt
1/4 tsp black pepper

Herb Dumplings: (recipe is doubled already)
2 cup biscuit mix
1/2 tsp dried basil leaves
1/2 tsp dried rosemary
1/3 tsp dried tarragon
2/3 cup reduced fat (2%) milk

Directions:

  1. Layer the chicken breasts along the bottom of a slow cooker. Layer on top the carrots, onion, green peppers and celery. Next add all the spices, leaving out the flour. Stir in chicken broth. Cover and cook on high 3 hours.
  2. Stir flour in 1 cup of water until smooth. Stir into slow cooker. Cover and cook 1 hour or until vegetables are tender and chicken is no longer pink.
  3. For Herb Dumplings: combine biscuit mix and herbs in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew with a scoop or spoon. 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.

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