MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Crock-Pot Chicken & Dumplings
Categories: Poultry, Vegetables, Breads, Herbs
     Yield: 8 Servings

     6    Chicken thighs; boned,
          - skinned, chopped
   1/2 ts Salt; divided
   1/2 ts Pepper; divided
     1 tb Oil
     3    Celery ribs; chopped
     2 md Carrots; peeled, chopped
     1 lg Onion; chopped
     3 cl Garlic; minced
     2 tb Tomato paste
   1/3 c  A-P flour
     4 c  Chicken broth; divided
     2    Bay leaves
     1 ts Dried thyme

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     2 c  A-P flour
     3 ts Baking powder
     1 ts Salt
   1/4 ts Pepper
     1 c  Whole milk
     4 tb Butter; melted

 Sprinkle chicken with 1/4 ts salt and 1/4 ts pepper. Meanwhile, in
 a large skillet, heat oil over medium-high heat. Add chicken; cook
 and stir until no longer pink, 6 to 8 minutes. Transfer to a 6 qt
 slow cooker.

 In same skillet, cook celery, carrots and onion until tender, 6 to
 8 minutes. Add garlic, tomato paste, and remaining salt and pepper;
 cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups
 chicken broth; cook and stir until thickened. Transfer to slow
 cooker. Stir in bay leaves, thyme and remaining chicken broth.

 For dumplings, whisk together flour, baking powder, salt, and
 pepper in a large bowl. Stir in milk and butter to form a thick
 batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on
 low until bubbly and dumplings are set, 6 to 8 hours. Discard bay
 leaves. Remove insert and let stand, uncovered, for 15 minutes.

 Recipe by Daniel Anderson, Kenosha, Wisconsin

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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