Mar. 14th, 2013

nverland: (Monthly-March)
[personal profile] nverland
Eurasian Eagle Owl

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Slow Cooker Chicken and Dumplings
Prep Time: 40 minutes Total Time: 7 hours

4 boneless, skinless chicken breasts
32 ounces chicken broth
2/3 cup 2% milk
2 1/4 cup Bisquick mix
8 carrots, chopped
4 celery stalks, chopped
2 teaspoons Italian Herb seasoning
2 chicken bullion cubes
1/2 teaspoon ground black pepper
1/4 teaspoon sea salt

In a 6 quart crock pot, combine whole chicken breasts and broth. Cover and cook on low for 6 hours.

Remove chicken from slow cooker and pull apart into shreds. Remove 2 cups chicken broth and place in medium saucepan over medium high heat. Add carrots, celery and bring to boil. Boil for approximately 20 minutes or until carrots are tender. Remove from heat.

Strain carrots and celery from saucepan and return to crock pot with meat and cover to keep warm.

In a medium bowl, combine Bisquick, milk and stir until well blended. Drop by heaping tablespoon into boiling chicken broth. Cook for 5 minutes then remove from both and add to slow cooker. Repeat until all the dough has been used.

Add 2 cups hot water, bullion cubes, Italian seasoning, pepper and salt to boiling broth. Stir constantly until bullion is completely dissolved. Scoop shredded chicken, vegetables and dumplings into bowl and top with broth before serving.

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