Crock Pot Chicken and Dumplings

This again is one of those super easy Sunday meals that you can throw in the crock pot before church and then do almost nothing more until dinner is ready.  Its wonderful to be able to enjoy the family and then enjoy the dinner and no one has to slave away in the kitchen (and by "no one" I really mean us moms...can I get an amen).  This is also a wonderful comfort food meal!  Would be a great meal to take into a family!



2 medium carrots, thinly sliced
1 stalk celery, thinly sliced

1/3 cup fresh or frozen corn kernels

1/2 of a medium onion, thinly sliced

2 cloves garlic, minced

1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/4 teaspoon ground black pepper

4  chicken thighs, skinned

1 cup reduced-sodium chicken broth

1/2 cup fat-free milk

1 packet Bisquick biscuit mix (I used Cheddar cheese)

Coarsely ground black pepper (optional)

 

 

In a slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.

Cover and cook on low-heat setting for 7 to 8 hours on low or on high-heat setting for 3 1/2 to 4 hours.

If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, mix the biscuit mix together according to package directions.

Using two spoons, drop Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.