Slow-Cooker Chicken and Herb Dumplings

Prep Time: 20 Minutes | Total Time: 5 Hours | Servings: 8

  • SERVES 8
  • Prep Time: 20
  • Cook Time: 300

Ingredients

  • 2 1/2 pounds boneless, skinless chicken breast and/or thighs
  • 5 medium carrot, peeled and cut into 1-inch pieces (about 2 1/2 cups)
  • 4 stalks celery, cut into 1-inch pieces (about 2 cups)
  • 1 large onion, chopped (about 1 cup)
  • 3 ½ cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 1/2 teaspoon poultry seasoning
  • 2 1/3 cups all-purpose flour
  • 1/2 cup water
  • 1 tablespoon baking powder
  • 1 cup reduced fat (2%) milk
  • 1 teaspoon dried thyme leaves, crushed
  • 1/2 teaspoon salt

Directions

  1. Season the chicken as desired. Stir the chicken, carrots, celery, onion, broth and poultry seasoning in a 6-quart slow cooker.
  2. Cover and cook on HIGH for 4 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
  3. Stir 1/3 cup flour and the water in a small bowl until the mixture is smooth. Stir the flour mixture into the cooker. Return the chicken to the cooker. Cover.
  4. Stir the remaining flour, baking powder, milk, thyme and salt in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Cover and cook on HIGH for 50 minutes or until the dumplings are cooked through.
Nutritional Information per serving:

Calories - 282, Total Fat - 3.5g, Cholesterol - 96mg, Sodium - 300mg, Dietary Fiber - 2.1g, Protein - 29.4g

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