Slow Cooker Chicken & Herb Dumplings

 

 

2 1/2 pounds lb. skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups)
4 stalks celery, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
3 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups biscuit baking mix
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed

How to Make It

1

Stir the chicken, carrots, celery, corn, broth and black pepper in a 6-quart slow cooker.

2

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

3

Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.

4

Stir the baking mix, milk and rosemary in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Tilt the lid to vent and cook on HIGH for 40 minutes or until the dumplings are cooked in the center