Crock pot chicken and dumpling

What you will need

1 onion (chopped, about 1 c)

2 celery stalks (cut into 1/2-inch slices)

4 to 5 medium carrots (enough for 1 cup 1/2-inch slices)

1 c green beans (ends trimmed, in 1-inch tranches, for 1/4 pound)

1 to 2 garlic clove

3 pound chicken breast also pieces (skinless, trimmed in fat, with or without bone

1 bay leaf

32 ounces of chicken broth

For the dumplings:

1 1/2 cups all-purpose flour

2 teaspoons of yeast

1/2 teaspoon of salt

3 tablespoons butter (cold, in pieces)

2 teaspoons fresh parsley (chopped)

3/4 cup milk

How to do it

In a 6-quart slow cooker, combine chopped onion, sliced celery and carrots, green beans and garlic. Sprinkle the chicken pieces with salt and pepper, then add them to the slow cooker, placing the thighs first, then the chicken breast. Add the bay leaf, then pour the chicken broth over the ingredients. Cover the slow cooker and cook on high for 1 hour, then reduce to low (you can also cook on low all the time, just add 30 minutes to an hour to the total cooking time). Bake 7 to 8 hours.

Forty-five minutes before serving, remove the chicken pieces from the stew (the internal temperature should be at least 165°F when checking with a meat thermometer). Cover and keep warm.

Start making the dumplings. In a mixing bowl, combine the flour, baking powder and salt, stirring with a wooden spoon. Add the butter and, using your hands or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse crumbs. Add chopped parsley, mix. Add the milk and stir the mixture until a sticky dough forms.