Combining any food with dumplin’s is always a win-win for me. It is the ultimate comfort food…sorta like mom’s homemade mashed ‘taters.
That’s how we say it in the South. ‘Taters. And ‘Maters. We have our own lingo down here. If it looks like a full word, cut it in half and you’ll do just fine. Sounds ‘naners, right?
Anywho, I ramble. Here’s the recipe for Chicken Stew with some lip-smacking dumplin’s. Sure to end the rumbly in your tumbly.
2 cups sliced carrots
1 cup chopped onion
2 cans chicken broth, divided
2/3 cup all-purpose flour
1 pound boneless, skinless chicken breasts, cut into 1″ pieces
1 large red potato, unpeeled and cut into 1″ pieces
1/2 cup corn
1/2 cup green beans
6 oz. mushrooms, halved
3/4 cup frozen peas
3/4 tsp dried basil
3/4 tsp dried rosemary
1/8 tsp tarragon
1/3 cup heavy cream
3/4 to 1 tsp salt
1/4 black pepper
2 cups biscuit baking mix (I use Bisquick)
2/3 cup milk
Combine carrots, onion, celery and all but 1 cup chicken broth in slow cooker. Cover and cook on LOW for 2 hours.
Stir in remaining 1 cup chicken broth into flour in small bowl until smooth. Stir into vegetable mixture. Add chicken, potato, corn, green beans, mushrooms, peas, basil, rosemary and tarragon. Cover; cook on LOW for 4 hours or until vegetables and chicken are tender. Stir in cream, salt and pepper.
Combine baking mix and milk until a soft dough forms. Add dumplin’ mixture to top of stew by the (large) spoonful. Cook, uncovered, 30 minutes. Cover; cook 30 to 45 minutes or until dumplings are firm and set. A toothpick inserted into center should come out clean.
Spoon up in a bowl and try not to cry tears of joy. Yum.