4 whole chicken breast or 1 sm chicken ( about 2 lb)
3/4 cup sliced carrots
1/4 cup chopped onions
1/4 cup chopped celery
1 1/2 cup fresh or frozen peas
4-6 tbsp all-purpose flour
1 cup water
1 cup buttermilk baking mix to make dumplings
Instructions
Cook chicken in water in soup pot until no longer pink. Cool, skin, and debone chicken. Return broth to boiling in soup pot.
Cook Carrots, onions, celery, and peas in microwave on high 5 minutes
Meanwhile, in small bowl, combine flour and water until smooth. Add to boiling broth. Add enough water to make 4 cups broth, making sure gravy is fairly thick. Season with salt and black pepper to taste.
Combine chicken, vegetables and gravy in 4-quart or larger slow cooker. Mix dumplings per package directions. Place dumplings on top of chicken mixture. Sprinkle with paprika.
Cover and Cook on high 3 hours. Serve immediately.
Makes 8 servings.
Per Serving- 260 cal, 35 g pro, 17 g carb, 5 g fat, 2 g sat fat, 85 mg chol, 2 g fiber, 420 mg sodium.
Originally Submitted
10/23/2010
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