I’m a total CrockPot geek during the fall and winter. I try to make at least one meal per week in the ‘pot because it’s so easy and the ample leftovers make great lunches.
This is my favorite chicken stew with dumplings recipe–we’ve made it twice in the last month. It’s based on this recipe I found last year, and over time I’ve modified it to suit our family’s tastes. It’s really flexible… the measurements are not exact because I rarely measure anything, just toss it in and see what happens, but generally it requires about…
- 3 chicken breasts, frozen or fresh
- 2 11 oz cans cream of chicken, mixed with 1.5 c water (or you could substitute an equal amount of chicken stock, thickened with flour)
- 4 large carrots, peeled and sliced
- 1 small onion, sliced
- 1 clove garlic, minced
- 1 tsp crushed rosemary
- 1 c sweet corn, frozen or canned
- Salt and pepper to taste
- 1 c peas, frozen or canned
- Your favorite biscuit dough, enough for about 9-12 medium-sized biscuits should do (I like a lot of dumplings!)
Throw everything except the peas and biscuit dough into the CrockPot and stir. Cook on high for 3.5 hours or low for 7 hours or until the chicken is tender. Then shred the chicken with a fork and drop in the biscuit dough in rounded dollops. At the same time, stir in the peas (they’ll cook fast), and continue cooking half an hour on high or 1 hour on low or until the dough is cooked through.