Slow Cooker Chicken Stew and Dumplings

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Stew:3-4 medium potatoes, cut into small chunks3-4 stalks of celery, sliced2 cups of whole baby carrots1 � cups frozen peas1 � lb boneless, skinless chicken breasts, cut into chunks1 can low fat cream of chicken soup1 can low fat cream of celery soup� cup low fat milk� cup water1-2 tsp poultry seasoning (according to taste)� tsp fresh ground pepperDumplings:1 � cups all purpose flour1 tsp salt3 � tsp baking powder2 tsp parsley1 egg, beaten3 tbsp melted butter or margarine2/3-1 cup milk
Directions
Directions:

1. Put potatoes, celery, carrots and chicken into the slow cooker.

2. Mix soups, seasonings, milk and water together and pour over vegetables and chicken.

3. Cook on low for 7-8 hours or until chicken is cooked and vegetables are tender. (You can cook on high for 4-5 hours but results are better on low).

4. Add peas during the last � hour of cooking.

5. To make the dumpling batter: mix flour, salt, baking powder & parsley together; add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.

6. Turn heat on slow cooker to high and drop 6 spoonfuls of the batter on top of stew.

7. Cover and cook for approx. 30 minutes or until dumplings are well done. (The dumplings will expand to touch each other during the cooking, so separate them with a knife about half way through to make sure the dough on the sides gets cooked as well).

Hint: Check the stew before you add the dumpling batter to make sure there is plenty of liquid. You can add a can of chicken broth or water if necessary to make sure you have lots of gravy once the dumplings are cooked.

Enjoy!

from:

Pat Lockhart is the author and publisher of the website: SuperCookbooks.com a comprehensive cookbook resource. It includes a cookbook directory, information about how to create your own cookbook , a weekly featured recipe, and articles and reviews. Currently, we are collecting recipes for an exciting project: The Valley Cookbook which will feature healthy recipes from food produced locally in the Okanagan region of BC, Canada. We welcome submissions to this and other cookbooks. Visit our website at: https://www.supercookbooks.com

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Number of Servings: 8

Recipe submitted by SparkPeople user JGOARING.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 348.4
  • Total Fat: 7.6 g
  • Cholesterol: 84.6 mg
  • Sodium: 960.9 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 24.9 g

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