Cooked Classic There’s no meal more comforting than a bowl of Crockpot Chicken and Dumplings. This hearty one-pot wonder is ...

Alternatively, turn your chicken and dumplings into biscuit bites. Press the raw dough into a muffin tin, using one whole ...

Preparation. Step 1. Bring chicken, leek, whole carrot, whole celery stalk, half of onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3 quarts water to a simmer in a large wide pot.

Add chicken, potato, mushrooms, peas, 1 teaspoon basil, 3/4 teaspoon rosemary and 1/4 teaspoon tarragon. Cover; cook on low 4 hours or until vegetables and chicken are tender. Stir in cream, salt ...

Before placing them in the pan, you'll need to sprinkle the vegetable cube over the stew, and stir. Roll the lumps of dough in your hand to form balls, and place them in the stew. Simmer for 20-30 ...

Oh boy! We're getting to the time of year when, at long last, the days are bathed in crisp autumnal sunlight and brisk, seasonal temperatures.

Add dumplings a few at a time, so they don’t clump together. Reduce heat to low, cover, and simmer for 7 to 10 minutes; occasionally give the dumplings a gentle stir to keep them from sticking ...

Add onion, carrots, and celery to Dutch oven. Cook over medium-high, stirring often, until just softened, about 6 minutes. Add all-purpose flour and cook, stirring constantly, 30 seconds.

1/2 pound baking potatoes, peeled and cut into 1-inch chunks. 2 tablespoons canola oil. 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces ...

32 oz (1 quart) chicken stock. 4 cups shredded cooked chicken. 1 tablespoon fresh thyme, or 1 teaspoon dried thyme. 2 teaspoons freshly cracked black pepper, or to taste. salt, to taste. Puffy ...