lb boneless skinless chicken thighs (about 10 thighs)
cups Progresso™ chicken broth (from 32-oz carton)
medium carrots, peeled and cut diagonally into 1/4-inch slices
stalks celery, cut diagonally into 1/4-inch slices
medium onion, diced (1/2 cup)
teaspoon dried thyme leaves
teaspoon freshly ground black pepper
cup heavy whipping cream
cups Original Bisquick™ mix
cup chopped fresh parsley
1Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
2Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
3Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
4Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
5Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.
Don’t worry if the chicken stew looks thin before you top with the dumplings. It thickens as the dumplings cook.
If you prefer to use fresh herbs in the stew, add 2 teaspoons chopped fresh thyme leaves in place of the dried thyme leaves.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.