1poundboneless skinless chicken breastscut into 1" pieces
3red potatoescubed
6ouncesmushroomshalved
½cupfrozen peas
1¼teaspoondried basildivided
½teaspoondried tarragondivided
¾teaspoondried rosemary
¼cupheavy whipping cream
1teaspoonsalt
¼teaspoonblack pepper
1cupbiscuit mixlike Bisquick
⅓cupmilk
Instructions
Combine carrots, bell pepper, celery, and onion in the Crockpot, then add all but 1 cup of the chicken broth.
3 large carrots, 1 sweet onion, 1 green bell pepper, 1 celery stalk, 30 ounces chicken broth
Set Crockpot to HIGH and cook for 2 hours.
Combine flour with the remaining 1 cup of broth, stirring until smooth. Stir into the vegetable mixture.
⅓ cup all-purpose flour
To the Crockpot, add chicken, potatoes, peas, mushrooms, 1 tsp. of basil, ¾ tsp. of rosemary, and ¼ tsp. tarragon. Stir everything to combine, and place lid on the pot.
1 pound boneless skinless chicken breasts, 3 red potatoes, 6 ounces mushrooms, ½ cup frozen peas, 1¼ teaspoon dried basil, ½ teaspoon dried tarragon, ¾ teaspoon dried rosemary
Cook on LOW for 4 hours.
After 4 hours, stir in the cream, salt and pepper.
¼ cup heavy whipping cream, 1 teaspoon salt, ¼ teaspoon black pepper
In a bowl, mix together 1 cup of biscuit mix with milk, along with the remaining herbs. A soft dough will form.
1¼ teaspoon dried basil, 1 cup biscuit mix, ⅓ cup milk, ½ teaspoon dried tarragon
Form the dumpling dough into 6 evenly-sized balls, and place on top of the stew.
Cook on LOW for 30 minutes, uncovered. Then cover Crockpot with the lid, and cook for another 45 minutes.
Use a toothpick to check the dumplings--it should come out clean after poking in the middle.
Serve hot.
Video
Notes
When you roll the biscuit dough to make the dumplings, they don't need to be perfect, just relatively even on size. Gently form the balls, not pressing too hard, and then drop them into the pot.
I prefer to use red potatoes for this recipe because they are waxy and hold their shape through long cook times.
Storage: Store Crockpot chicken and dumplings in an airtight container in the refrigerator for 4-5 days, or freeze for 3 months.