Chicken and Dumplings

Pieces of chicken cooked in a slow cooker with chicken broth, celery, onions and  seasoning with basil dumplings.


2 chickens, cut into serving size pieces
½ cup chopped onion
¼ cup chopped celery
2 tbs chopped celery leaves
1 clove garlic, minced
¼ cup flour
2 cups chicken broth
1 tsp sugar
1 tsp salt
½ tsp pepper
½ tsp basil leaves
1 bay leaf
¼ cup chopped parsley
2 packs (10 ounces/ 280 g each) frozen green peas, thawed
Basil dumplings (see below)

Put chicken pieces into a slow cooker. Add onion, celery, celery leaves, and garlic. Sprinkle with flour and mix well. Add sugar, salt, pepper, basil, bay leaf and parsley. Cover and cook on Low 8-10 hours.
Stir peas into mixture in cooker. Cover and cook on High 45 minutes. Shortly before cooking time is completed, prepare basil dumplings. Drop dumpling dough onto stew. Cover and cook on High 15 minutes, or until dumplings are done.
Serves about 8

*Basil Dumplings: Combine 2 cups all purpose biscuit mix and 1 tsp basil leaves in a bowl. Add 2/3 cup milk and stir with a fork until a dough is formed. Proceed as directed in recipe.

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