This is absolutely delicious!

Chicken Stew with Dumplings Makes 4 servings

2 c. sliced carrots

1 c. chopped onion

1 large green bell pepper, sliced

1/2 c. sliced celery

2 cans (about 14 oz each) chicken broth

2/3 c. all-purpose flour

1 pound boneless skinless chicken breasts cut into 1-in pieces (I didn’t have chicken so I browned up some ground turkey instead)

1 large potato, unpeeled and cut into 1-in pieces

6 oz mushrooms

3/4 c frozen peas (I used frozen green beans instead)

1 t. dried basil

3/4 t.  dried rosemary

1/4 t. dried tarragon

3/4 to 1 t salt

1/4 t black pepper

1/4 c. heavy cream

Herb Dumplings

1 c. biscuit mix (I just used my regular biscuit recipe adding the spices below)

1/4 t dried basil

1/4 t dried rosemary

1/8 t dried tarragon

1/3 milk

For stew combine carrots, onion, bell pepper and celery in slow cooker. Stir in chicken broth, reserving 1 c. broth. Cover and cook on LOW 2 hours.

Stir flour into remaining 1 c broth until smooth. Stir into slow cooker. Add chicken, potato, mushrooms, peas, basil, rosemary and tarragon to slow cooker. Cover and cook 4 hours or until vegetables are tender and chicken is no longer pink. Stir in salt, black pepper and heavy cream.

For biscuits, combine biscuit mix and herbs in small bowl. Stir in milk to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 min. Cover and cook 30-45 min or until dumplings are firm and toothpick inserted in center comes out clean.



  1. wolfsrosebud Said:

    I was wondering when you’d post again. I gave up all hope…

    • I know! It had been a long time! Thanks for the encouragement to keep at it.

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