Crock Pot Chicken and Dumplings

Crockpot Chicken and Dumplings

Adapted from this recipe

1 large potato, peeled and cubed

3 carrots, peeled and sliced

1 medium onion, diced

3 cloves of garlic, minced

1 cup sliced mushrooms

1 L chicken broth

1/4 cup all purpose flour

3/4 tsp salt

1 tsp ground thyme

1/2 tsp freshly ground pepper

8 boneless skinless chicken thighs cut into 2 inch pieces

2 cups frozen green peas

Dumplings:

6 Tbsp butter, melted

1 1/2 cup all purpose flour

1/2 tsp baking powder

1 tsp salt

1/2 cup milk

Add potato, carrot, onion, garlic and mushrooms to the crock pot. Whisk together the flour and chicken broth. Pour over veggies. Add spices and chicken pieces. Stir well and cook on low for 6 – 8 hours.
One hour before you want to serve the chicken and dumplings, stir in the frozen peas. Let chicken mixture return to bubbling. Stir dumpling ingredients together in a small bowl but don’t over mix. Drop into bubbling chicken mixture by tablespoonfuls. Cook for 20 – 25 minutes or until dumplings are done in the middle.

Serves 6