Classic Chicken Stew with Herb Dumplings Recipe

INGREDIENTS

2 cans (about 14 ounces each) chicken broth, divided 2 cups sliced carrots 1 cup chopped onion 1 large green bell pepper, sliced 1/2 cup sliced celery 2/3 cup all-purpose flour 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 large potato, unpeeled and cut into 1-inch pieces 6 ounces mushrooms, halved 3/4 cup frozen peas 1 teaspoon dried basil 3/4 teaspoon dried rosemary 1/4 teaspoon dried tarragon 3/4 to 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup whipping cream Herb Dumplings 1 cup biscuit baking mix 1/4 teaspoon dried basil 1/4 teaspoon dried rosemary 1/8 teaspoon dried tarragon 1/3 cup milk

PREPARATION:

Slow Cooker Directions

1. Reserve 1 cup chicken broth. Combine carrots, onion, bell pepper, celery and remaining chicken broth in slow cooker. Cover; cook on LOW 2 hours.
2. Stir remaining 1 cup broth into flour until smooth. Stir into slow cooker. Add chicken, potato, mushrooms, peas, 1 teaspoon basil, 3/4 teaspoon rosemary and 1/4 teaspoon tarragon to slow cooker. Cover; cook 4 hours or until vegetables are tender and chicken is tender. Stir in salt, black pepper and cream.
3. Combine baking mix, 1/4 teaspoon basil, 1/4 teaspoon rosemary and 1/8 teaspoon tarragon in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover; cook 30 to 45 minutes or until dumplings are firm and toothpick inserted in center comes out clean. Serve in shallow bowls.

This recipe appears in: Stews