Prep Time: 15 minutes
Cook Time: 6-8 hours (slow cooker) + 30 minutes (dumplings)
Total Time: 6.5 – 8.5 hours
Servings: 6-8
Ingredients:
For the Chicken Stew:
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1.5 lbs (680g) boneless, skinless chicken breasts or thighs
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2 cups low-sodium chicken broth
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1 (10.5 oz) can cream of chicken soup
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1 (10.5 oz) can cream of celery soup (or substitute with another cream of chicken soup)
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1 medium onion, diced
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3 carrots, peeled and sliced
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3 celery stalks, sliced
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3 cloves garlic, minced
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1 tsp dried thyme
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1 tsp dried parsley
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½ tsp black pepper
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½ tsp salt (adjust to taste)
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1 bay leaf
For the Dumplings:
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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½ tsp garlic powder (optional)
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¾ cup milk
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¼ cup (4 tbsp) unsalted butter, melted
Optional Garnish:
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Fresh parsley, chopped
Instructions:
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