This recipe will make enough to serve for dinner one night with plenty left over for another meal. Before serving, put half of the stew in a freezer safe dish, label, and freeze. Then, on a cold winter night, when you don’t feel like cooking, just pull it out of the freezer and reheat. It tastes just as delicious the second time around.
Ingredients:
1 lb of boneless, skinless chicken thighs
1 lb of boneless, skinless chicken breasts
3 tsp crushed fresh garlic
1 large bell pepper, chopped
1 lb fresh green beans, cut into 1 inch lengths
6 small new potatoes, or 2 russet potatoes, cut up
1 tsp salt
½ tsp freshly ground black pepper
2 cups of chicken broth
1/3 cup of milk
1 cup of baking mix, such as Bisquick
1 Tbsp dill
Preparation:
Spray the slow cooker with cooking spray.
Place the vegetables in first, and the chicken on top of the vegetables.
Sprinkle with the garlic, salt, and pepper.
Pour the broth into the crock pot.
Cook on low for 6-8 hours.
In the afternoon, make the dumplings:
Stir together the milk, baking mix, and dill just until moistened.
Drop by spoonfuls on top of the hot stew in the crock pot.
Cover and cook another 30 minutes, until the dumplings are firm.
The dumplings will thicken the sauce on the chicken and vegetables.
This is nice served with a crisp white wine.
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