Your complete dinner in one pot! This meal has been a family favorite for years, it appeals to the meat and potato lovers and is also quite low fat. It is quick and easy to assemble in the morning and can be left to cook all day in your slow cooker. Add the dumpling batter to the pot ½ hour before dinner. Serves 6.
3-4 medium potatoes, cut into small chunks
3-4 stalks of celery, sliced
2 cups of whole baby carrots
1 ½ cups frozen peas
1 ½ lb boneless, skinless chicken breasts, cut into chunks
1 can low fat cream of chicken soup
1 can low fat cream of celery soup
½ cup low fat milk
½ cup water
1-2 tsp poultry seasoning (according to taste)
½ tsp fresh ground pepper
1 ½ cups all purpose flour
1 tsp salt
3 ½ tsp baking powder
2 tsp parsley
1 egg, beaten
3 tbsp melted butter or margarine
2/3-1 cup milk
1. Put potatoes, celery, carrots and chicken into the slow cooker.
2. Mix soups, seasonings, milk and water together and pour over vegetables and chicken.
3. Cook on low for 7-8 hours or until chicken is cooked and vegetables are tender. (You can cook on high for 4-5 hours but results are better on low).
4. Add peas during the last ½ hour of cooking.
5. To make the dumpling batter: mix flour, salt, baking powder & parsley together; add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.
6. Turn heat on slow cooker to high and drop 6 spoonfuls of the batter on top of stew.
7. Cover and cook for approx. 30 minutes or until dumplings are well done. (The dumplings will expand to touch each other during the cooking, so separate them with a knife about half way through to make sure the dough on the sides gets cooked as well).
Hint: Check the stew before you add the dumpling batter to make sure there is plenty of liquid. You can add a can of chicken broth or water if necessary to make sure you have lots of gravy once the dumplings are cooked.