MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crock-Pot Chicken & Dumplings
 Categories: Poultry, Vegetables, Breads, Herbs
      Yield: 8 Servings

      6    Chicken thighs; boned,
           - skinned, chopped
    1/2 ts Salt; divided
    1/2 ts Pepper; divided
      1 tb Oil
      3    Celery ribs; chopped
      2 md Carrots; peeled, chopped
      1 lg Onion; chopped
      3 cl Garlic; minced
      2 tb Tomato paste
    1/3 c  A-P flour
      4 c  Chicken broth; divided
      2    Bay leaves
      1 ts Dried thyme

MMMMM-------------------------DUMPLINGS------------------------------
      2 c  A-P flour
      3 ts Baking powder
      1 ts Salt
    1/4 ts Pepper
      1 c  Whole milk
      4 tb Butter; melted

  Sprinkle chicken with 1/4 ts salt and 1/4 ts pepper. Meanwhile, in
  a large skillet, heat oil over medium-high heat. Add chicken; cook
  and stir until no longer pink, 6 to 8 minutes. Transfer to a 6 qt
  slow cooker.

  In same skillet, cook celery, carrots and onion until tender, 6 to
  8 minutes. Add garlic, tomato paste, and remaining salt and pepper;
  cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups
  chicken broth; cook and stir until thickened. Transfer to slow
  cooker. Stir in bay leaves, thyme and remaining chicken broth.

  For dumplings, whisk together flour, baking powder, salt, and
  pepper in a large bowl. Stir in milk and butter to form a thick
  batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on
  low until bubbly and dumplings are set, 6 to 8 hours. Discard bay
  leaves. Remove insert and let stand, uncovered, for 15 minutes.

  Recipe by Daniel Anderson, Kenosha, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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