Easy chicken & dumplings - crockpot
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken -- cut up |
| ½ | cup | Chicken bouillon broth |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Poultry seasoning |
| 3 | Stalks celery -- cut in 1 inch pieces | |
| 3 | smalls | Carrots cut into 1 inch pieces |
| 2 | cups | Packaged biscuit mix |
| ¾ | cup | Milk |
| 1 | teaspoon | Parsley flakes |
Directions
FOR 3-½ QUART
Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3½ quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4 ½ hours.
For 5 ½ quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 ½ hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 ½ quart; 15 to 20 minutes in 5 ½ quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings.
Original Source not noted on file From: Dorothy Flatman Date: 05 Feb 97