creamy chicken and dumplings--crock pot

By MauiDreaming

can substitute bisquik dumplings or any other favorite for dumpling recipe contained here, 2 options included

Ingredients

• for stew:
• 2 cups chopped carrots
• 2 cups chopped potatoes
• 1 +1/2 cups chopped parsnips (optional)
• 2 bay leaves
• 1 tsp. dried sage
• 1/4 tsp. black pepper
• 1-2 cloves minced garlic
• 2 lbs. skinless, boneless chicken thighs or breasts cut into bite sized pieces
• 1 +3/4 cups chicken broth
• 1 --10 oz can cream of chicken soup
• 1 Tbsp. cornstarch
• for dumplings option #1
• 1 cup milk
• 1 Tbsp. butter
• 1/4 tsp. salt
• 1/3 cup cream of wheat
• for dumplings option#2
• 1/2 cup flour
• 1/2 cup shredded cheddar
• 1/3 cup cornmeal
• 1 tsp. baking powder
• 1 egg beaten
• 2 Tbsp. milk
• 2 Tbsp. butter, melted

Details

Servings 6

Preparation

Step 1

in a crock pot, combine vegetables and spices, toss together, toss in chicken and 1/2 tsp. salt. stir to coat.
in a bowl whisk together chicken broth and soup, then pour over chicken and vegetables.
cover and cook on low heat 8 hours.
to thicken turn to high heat, remove bay leaves.
in a small bowl mix cornstarch with cold water, stir into chicken, stir 2-3 minutes until thick
for dumplings option #1:
ain a sause pan stir milk, butter and salt together, bring to a boil then add cream of wheat. reduce heat and stir until very thick. cool 10 minutes and roll into balls, add to soup. and cook another 30 minutes.
for dumpling option #2:
in a bowl stir together dry ingredients, in another bowl, stir together wet ingredients. add wet ingredients to dry, stir until just moistened. spoon batter into 8 mounds on top of chicken mixture. cover and cook for 20-30 minutes until dumplings are cooked through, do not lift cover during this time