By NewsLine Staff
mail@floridanewsline.com
Who couldn’t use a little more free time in his or her day? Slow cookers can create that by enabling home chefs to set their ingredients to simmer early in the day and then head to work, school, recreational activities — pretty much whatever they need to get done — as the food cooks. Not being beholden to the kitchen is a benefit slow cookers offer.
Stews and slow cookers often go hand-in-hand. Enjoy this recipe for “Chicken Stew with Herb Dumplings” from “Crock*Pot® 365 Year-Round Recipes” (Publications International, Ltd.) by the Crock*Pot Test Kitchen.
Chicken Stew with Herb Dumplings
Makes 4 servings
2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced
½ cup sliced celery
2 cans (about 14 ounces each) chicken broth, divided
â…” cup all-purpose flour
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 large red potato, unpeeled and cut into 1-inch pieces
6 oz. mushrooms, halved
¾ cup frozen peas
1 ¼ tsp. dried basil, divided
1 tsp. dried rosemary
⅜ tsp. dried tarragon, divided
¼ cup heavy cream
¾ to 1 tsp. salt
¼ tsp. black pepper
1 cup biscuit baking mix
â…“ cup reduced-fat (2%) milk
1. Combine carrots, onion, bell pepper, celery and all but 1 cup chicken broth in the slow cooker. Cover; cook on low 2 hours.
2. Stir remaining 1 cup chicken broth into flour in small bowl until smooth. Stir into vegetable mixture. Add chicken, potato, mushrooms, peas, 1 teaspoon basil, ¾ teaspoon rosemary and ¼ teaspoon tarragon. Cover; cook on low 4 hours or until vegetables and chicken are tender. Stir in cream, salt and pepper.
3. Combine baking mix, remaining ¼ teaspoon basil, ¼ teaspoon rosemary and ⅛ teaspoon tarragon in small bowl. Stir in milk to form soft dough. Add dumpling mixture to 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.
Photo courtesy MetroCreative
Chicken Stew with Herb Dumplings
