Slow Cooker Chicken Stew And Dumplings

Your finish supper in one pot! This meal has been a loved ones most loved for years, it appeals to your meat and potato fans and is also also very lower fats. It can be quick and straightforward to assemble from the morning and will be still left to cook all day long in the slow cooker. Increase the how to make jamaican dumplings batter for the pot ½ hour prior to supper. Serves 6.


3-4 medium potatoes, minimize into smaller chunks

3-4 stalks of celery, sliced

two cups of full newborn carrots

1 ½ cups frozen peas

one ½ lb boneless, skinless chicken breasts, cut into chunks

1 can reduced excess fat cream of chicken soup

1 can minimal body fat cream of celery soup

½ cup reduced fat milk

½ cup drinking water

1-2 tsp poultry seasoning (in accordance to flavor)

½ tsp new floor pepper


one ½ cups all objective flour

1 tsp salt

3 ½ tsp baking powder

2 tsp parsley

one egg, overwhelmed

three tbsp melted butter or margarine

2/3-1 cup milk


1. Set potatoes, celery, carrots and hen into your slow cooker.

two. Mix soups, seasonings, milk and drinking water jointly and pour in excess of greens and chicken.

three. Prepare dinner on minimal for 7-8 several hours or right up until rooster is cooked and greens are tender. (You are able to prepare dinner on significant for 4-5 several hours but benefits are much better on low).

four. Incorporate peas all through the final ½ hour of cooking.

5. To generate the dumpling batter: blend flour, salt, baking powder & parsley collectively; increase egg, melted butter and milk to dry ingredients. Use enough milk to generate a soft dough.

six. Turn heat on sluggish cooker to superior and drop six spoonfuls of the batter on top of stew.

seven. Cover and prepare dinner for approx. 30 minutes or till dumplings are well done. (The dumplings will expand to touch each other throughout the cooking, so separate them with a knife about half way through to generate sure the dough on the sides gets cooked as well).

Hint: Check the stew just before you insert the dumpling batter to generate sure there is plenty of liquid. You could include a can of rooster broth or drinking water if necessary for making sure you have lots of gravy once the dumplings are cooked.


Pat Lockhart is the author and publisher of the website: a comprehensive cookbook resource. It includes a cookbook directory, information about how to create your own cookbook , a weekly featured recipe, and articles and reviews. Currently, we are collecting recipes for an exciting project: The Valley Cookbook which will feature healthy recipes