The slow cooker makes it easy to prepare this delicious chicken stew, topped with herb seasoned dumplings. It's a meal the whole family will savor.
pounds boneless, skinless chicken breast and/or thighs
medium carrot, peeled and cut into 1-inch pieces (about 2 1/2 cups)
stalks celery, cut into 1-inch pieces (about 2 cups)
large onion, chopped (about 1 cup)
cups Swanson® Chicken Broth or Swanson® Chicken Stock
teaspoon poultry seasoning
cups all-purpose flour
tablespoon baking powder
cup reduced fat (2%) milk
teaspoon dried thyme leaves, crushed
Season the chicken as desired. Stir the chicken, carrots, celery, onion, broth and poultry seasoning in a 6-quart slow cooker.
Cover and cook on HIGH for 4 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
Stir 1/3 cup flour and the water in a small bowl until the mixture is smooth. Stir the flour mixture into the cooker. Return the chicken to the cooker. Cover.
Stir the remaining 2 cups flour, baking powder, milk, thyme and salt in a medium bowl. Drop the batter by rounded tablespoonfuls over the chicken mixture. Cover and cook on HIGH for 50 minutes or until the dumplings are cooked through.