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I first made this recipe on the stove, it was good, but had to be watched, and stirred so I tried it in the crock pot and LOVED it.

Chicken and Dumplings Stew

serves 8

What you need:

• 2 pounds chicken thighs or legs
• 8 slices bacon
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 red onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 (14 ounce) can vegetable broth
• 1/2 teaspoon paprika
• 1/2 cup heavy cream
• 1 (26 ounce) can condensed cream of chicken soup
• 1 cup water
• 1 (8.75 ounce) can sweet corn, drained
• ground black pepper to taste
• 1 (10 ounce) can buttermilk biscuits

What you do:

Put your chicken in the bottom of the crock pot ~ whether it’s frozen or not it’s fine.  I like to use legs so there’s only one bone to deal with for each piece.

While you’re getting the rest of the ingredients prepared cook up your bacon. When the bacon’s done add a tablespoon of the bacon grease to the pot.

Add everything except the bacon, heavy cream, biscuits and canned corn.

Cook on low for 6 to 8 hours. Once it’s been cooking for a while and the meat has come off the bone, fish out the chicken bones. If you used the legs it won’t be difficult.

About 30 minutes before it’s done add the can of corn to heat through.

Just before you put the dumplings on stir in the heavy cream.

Last step is to make the dumplings.

Take each of your biscuits and tear them into 4 pieces. Drop them all into the top of your 7 quart crock pot. Cover the crock pot and let the biscuits cook.  It takes about 20 minutes, but could be a little longer until they are completely cooked. The steam of the crock pot will cook them nice and fluffy.

Serve with crumbled bacon as garnish.

Crock Pot Fact: Every time you open the crock pot it adds up to 30 minutes cooking time. Leave your food alone.