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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