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Saturday, January 16, 2016

Crockpot Chicken and Dumpling

Chicken and Dumpling

1 (3 lb. size) chicken, cut up
1/2 cupchicken broth
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
3 stalks celery, cut in 1 inch pieces
3 small carrots cut into 1 inch pieces
2 cups packaged biscuit mix
3/4 cup milk
1 teaspoon parsley flakes

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. Cook on Low setting, 8 to 10 hours or High setting 4 to 4 1/2 hours.

Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best.

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