The slow cooker makes it easy to prepare this delicious chicken stew, topped with herb seasoned dumplings. It's a meal the whole family will savor.
Ingredients
- 2 1/2 pounds boneless, skinless chicken breast and/or thighs
- 5 medium carrot, peeled and cut into 1-inch pieces (about 2 1/2 cups)
- 4 stalks celery, cut into 1-inch pieces (about 2 cups)
- 1 large onion, chopped (about 1 cup)
- 3 1/2 cups Swanson® Chicken Broth or Chicken Stock
- 1/2 teaspoon poultry seasoning
- 2 1/3 cups all purpose flour
- 1/2 cup water
- 1 tablespoon baking powder
- 1 cup reduced fat (2%) milk
- 1 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon salt
Instructions
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Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Step 1
Season the chicken as desired. Stir the chicken, carrots, celery, onion, broth and poultry seasoning in a 6-quart slow cooker.
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Step 2
Cover and cook on HIGH for 4 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
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Step 3
Stir 1/3 cup flour and the water in a small bowl until the mixture is smooth. Stir the flour mixture into the cooker. Return the chicken to the cooker. Cover.
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Step 4
Stir the remaining 2 cups flour, baking powder, milk, thyme and salt in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Cover and cook on HIGH for 50 minutes or until the dumplings are cooked through.
