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

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

6 Boned, skinned chicken
- thighs; chopped
1/2 ts (ea) salt & 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 Melted butter

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

In same skillet, cook celery, carrots and onion until
tender, 6-8 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, 6-8 hours. Discard bay leaves. Remove
insert and let stand, uncovered, for 15 minutes.

Daniel Anderson, Kenosha, Wisconsin

Makes: 8 servings

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

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