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Slow-Cooker Creamy Chicken and Herbed Dumplings

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  • 20 min prep time
  • 4 hr 0 min total time
  • 14 ingredients
  • 8 servings
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Nothing could be more comforting than tender chicken, swimming in a creamy, thyme-scented gravy, made with Progresso™ chicken stock and topped with fluffy, herb-flecked dumplings.

Ingredients

Stew

2 1/2
lb boneless skinless chicken thighs (about 10 thighs)
3
cups Progresso™ chicken stock (from 32-oz carton)
4
medium carrots, peeled and cut diagonally into 1/4-inch slices
3
stalks celery, cut diagonally into 1/4-inch slices
1
medium onion, diced (1/2 cup)
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
3
tablespoons cornstarch
2
tablespoons water
1/2
cup heavy whipping cream

Dumplings

2
cups Original Bisquick™ mix
2/3
cup milk
1/4
cup chopped fresh parsley

Steps

  • 1 Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, stock, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
  • 2 Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
  • 3 Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
  • 4 Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
  • 5 Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.
  • 1 Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, stock, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
  • 2 Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
  • 3 Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
  • 4 Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
  • 5 Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.

Expert Tips

Don’t worry if the chicken stew looks thin before you top with the dumplings. It thickens as the dumplings cook.

If you prefer to use fresh herbs in the stew, add 2 teaspoons chopped fresh thyme leaves in place of the dried thyme leaves.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
401.7
Calories from Fat
130
% Daily Value
Total Fat
27.6g
42%
Saturated Fat
8.5g
43%
Trans Fat
0g
Cholesterol
153.6mg
51%
Sodium
498.2mg
21%
Total Carbohydrate
8.8g
3%
Dietary Fiber
1.2g
5%
Sugars
3.1g
Protein
28.5g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
8.50%
8%
Calcium
5.80%
6%
Iron
7.70%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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