Crockery Pot Chicken and Dumplings

For 31/2 Quart Crockery Pot
3 lb. chicken, cut up
1/2 c. chicken bouillon broth
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
3 ribs celery, cut in 1 inch pieces
3 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes

For 51/2 Quart Crockery Pot
6 lb. chicken, cut up

1/2 c. chicken bouillon broth
4 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
6 ribs celery, cut in 1 inch pieces
6 sm. carrots, cut into 1 inch pieces
2 c. packaged biscuit mix
3/4 c. milk
1 tsp. parsley flakes

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in Crockery Pot with largest bony pieces on bottom. Add broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Cook 7 to 9 hours on low (31/2 to 4 on high).

Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on high 30 minutes. (Do not remove the cover during the steaming of the dumplings.)

Serve immediately – when dumplings are at their best.

Makes 4 servings (31/2 quart) or 8 servings (51/2 quart)

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