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Slow-Cooker Creamy Chicken and Herbed Dumpling Recipe
Ingredients
Stew
- 2 1/2 lb boneless skinless chicken thighs (about 10 thighs)
- 3 cups Progresso™ chicken stock (from 32-oz carton)
- 4 medium carrots, peeled and cut diagonally into 1/4-inch slices
- 3 stalks celery, cut diagonally into 1/4-inch slices
- 1 medium onion, diced (1/2 cup)
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup heavy whipping cream
Dumplings
- 2 cups Original Bisquick™ mix
- 2/3 cup milk
- 1/4 cup chopped fresh parsley
| PREP TIME 20m |
COOK TIME 3h40m |
TOTAL TIME 4h |
YIELD 8 servings |
|---|
Instructions
- Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, stock, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
- Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
- Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
- Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
- Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.
A recipe from progresso
2018-05-10
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