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Crockpot recipe3 for Chicken and DumplingsCrockpot recipe3 for Chicken and Dumplings The secret to perfect dumplings is to not overmix the batter and to drop the batter onto very hot, bubbling liquid. That way the dumplings begin cooking immediately and don't get soggy. 1 potato, peeled and chopped 2 carrots, chopped 1 14-oz. can chicken broth Note: Can broth has a lot of salt added so you may not need any additional salt. 1/4 cup flour 1/2 tsp. salt 1/2 tsp. dried thyme leaves 1/4 tsp. pepper 2 pounds boneless, skinless chicken thighs, cut into small 2" pieces 1 9-oz. pkg. frozen tiny baby peas 1-1/2 cups baking mix 1/2 cup milk In a 3-4 quart crockpot, mix potato and carrots. In medium bowl, combine chicken broth, flour and spices and blend well until smooth. Pour over vegetables in crockpot. Add chicken. Cover crockpot. Cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot. In small bowl, combine baking mix and milk and mix just until combined. Do not overmix. Drop by tablespoons onto hot chicken mixture in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean.
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