Prep Time: 25 minutes
Cook Time: 8 hours
Ingredients:
- 1 potato, peeled and chopped
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup sliced mushrooms, if desired
- 14 oz. can ready to serve chicken broth
- 1/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp. dried thyme leaves
- 1/8 tsp. pepper
- 2 lbs. boneless, skinless chicken thighs or breasts, cut into 2" pieces
- 9 oz. pkg. frozen baby peas
- 1-1/2 cups baking mix OR Homemade Baking Mix
- 1/2 cup milk
Preparation:
In a 4 quart crockpot, mix potato, carrots, and onion. In medium bowl, combine chicken broth, flour and spices and mix smooth. Pour over vegetables in crockpot. Add chicken.Cover crockpot and 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 over mix. Drop by tablespoons onto hot, bubbling chicken mixture in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean. Serves 4
