Slow Cooker Old Fashioned Chicken and Dumplings

Slow Cooker Old Fashioned Chicken and Dumplings

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 cans (10 3/4-oz. each) condensed cream of chicken soup
  • 2 cans (14.5-oz. each) chicken broth
  • 2 teaspoons cornstarch
  • 1 teaspoon thyme, divided
  • 1/2 teaspoon sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 3/4 pounds boneless, skinless chicken breasts (about 3), cut into 1 1/2-inch pieces
  • 3 large carrots, sliced 1/4-inch thick
  • 2 celery ribs, sliced 1/4-inch thick
  • 1 medium sweet onion, chopped
  • 1 cup frozen peas, defrosted
  • 2 cups biscuit baking mix
  • 1 teaspoon dried parsley
  • 2/3 cup milk

Directions

  1. In slow cooker crock, whisk soups, broth, cornstarch, 3/4 teaspoon thyme, sage, salt and pepper until well blended.
  2. Add chicken, carrots, celery, onion, peas to the crock and stir.
  3. Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours .
  4. In medium size bowl, stir together biscuit baking mix, remaining 1/4 teaspoon thyme, parsley and milk until just blended. Remove lid and drop tablespoons of dough on top of hot mixture.
  5. Cover and cook on HIGH for 60 minutes longer or until dumplings are cooked through.

Serves: 6-8

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