Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

The secret to perfect dumplings is to not overmix the batter and to drop the batter onto very hot, bubbling liquid. That way the dumplings begin cooking immediately and don’t get soggy.

1 potato, peeled and chopped
3 carrots, sliced
1 onion, chopped
14 oz. can chicken broth
1/4 cup flour
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
2 lbs. boneless, skinless chicken thighs, cut into 2" pieces
9 oz. pkg. frozen baby peas
1-1/2 cups baking mix OR Homemade Baking Mix
1/2 cup milk

In a 3-4 quart crockpot, mix potato, carrots, and onion.

In medium bowl, combine chicken broth, flour and spices and blend well until
smooth.

Pour over vegetables in crockpot. Add chicken. Cover crockpot and cook on
LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in
center. Add peas and cover again.

Cook on HIGH for 20 minutes until peas are hot.

In small bowl, combine baking mix and milk and mix just until combined. Do
not overmix.

Drop by tablespoons onto hot chicken mixture in crockpot. Cover and cook on
HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a
toothpick inserted in center comes out clean.

Serves 4