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Chicken and Dumplings

2 chopped onions
8 carrots, peeled and cut into 1/2 in. slices
4 celery stalks, sliced
3 cups frozen hash brown potatoes
1 cup frozen corn kernels
1 can slice mushrooms, drained
1 1/2 lbs. skinless, boneless chicken breasts, cut into 1 in. chunks
2 cans condensed cream of mushroom soup
1/4 cup chicken broth
1/2 tsp. pepper
1 pkg. frozen peas, thawed
1 cup buttermilk baking mix {Bisquick}
1/3 cup water

Turn slow cooker on HIGH setting while preparing ingredients. In slow cooker, combine onions, carrots, celery, frozen hash browns, corn, mushrooms, chicken, soup, chicken broth, and pepper. Mix well. Cover, reduce heat to LOW setting, and cook 6 hours. Stir in peas. To make dumplings: Mix together baking mix and water until well blended. Drop spoonfuls in 5 or 6 mounds on top of chicken mixture. Cover and cook for 30 minutes. Uncover and cook for 15 minutes longer.

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