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+--- Thread: Slow cooker chicken and dumplings (/thread-1211.html)
Slow cooker chicken and dumplings - Magical Realist - Aug 6, 2015
It was hard to find a recipe that didn't rely on the broth being Cambell's cream of chicken soup. You can make a much better creamy broth using chicken broth, real cream, white wine, and some flour for thickening.
Ingredients
3/4 pound carrots (about 4), cut into 1-inch lengths 2 stalks celery, thinly sliced 1 small onion, chopped 1/4 cup all-purpose flour 1 1/2 pounds boneless, skinless chicken thighs (about 8) 1/2 teaspoon poultry seasoning kosher salt and black pepper 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 6 (store-bought or Easy Drop Biscuits; see recipe), split 1 cup frozen peas 1/2 cup heavy cream
Directions
In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves."===http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-creamy-chicken-with-biscuits