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Slow-Cooker Chicken and Dumplings Recipe

   
 

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     Slow-Cooker Chicken and Dumplings

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 T vegetable oil
1 1/2- 2 lb chicken breasts
1 cup yellow onion, chopped
2 cups carrots, chopped
1 tsp tarragon or thyme leaves
1 tsp salt
1/2 tsp freshly cracked pepper
1/4 cup all-purpose flour
1 cup chicken broth
 
1/2 cup white wine or chicken broth
2 garlic cloves, minced
1/2 cup heavy cream
1 cup green peas, thawed
1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 T melted butter
3/4 cup warm milk

Instructions
In a skillet, saute onions, garlic and carrots in oil, stirring until vegetables are softened. Add tarragon/thyme, salt, pepper, and cook, stirring, for one minute. Sprinkle 1/4 cup flour over mixture, stir well and cook for one minute. Add chicken broth and wine and cook, stirring until thickened.
Place chicken breasts in slow cooker. Pour carrot and sauce mixture over chicken. Cover and cook on low for 5-6 hours on low or 3 hours on high. Stir in peas and whipping cream, if using. Turn slow cooker to high. comes out clean.
In a bowl, combine the 1 1/4 flour, baking powder, and salt. Add butter and milk and stir until just moistened. Drop dumpling dough, by spoonfuls, onto hot chicken. Cover and cook on high for 30 minutes or until a toothpick inserted in center of dumplings


Originally Submitted
8/11/2010





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