Easy Crockpot Chicken

I had a long and busy day today, and wasn't going to be home till after 5:30, so it was definitely a crock-pot dinner night :-) This one was an easy one--I love those dump and walk away type recipes. It's a variation on Chicken and Dumplings (I made a vegetarian one last week and then have this Tyler Florence one that is a stand-by favorite in my house).

I didn't make this quite the way the recipe said, at least the dumpling part. They said to put biscuits or dumplings in the bottom of the bowl and pour the stew over it, which would be okay, but I'm more of a tear-my-bread-and-dip person, so I did it that way instead. And I only had four Grands type biscuits left (hmm...I suspect the family is sneaking them!) so I used these whole grain rolls instead.

Easy Crockpot Chicken Stew

3 carrots, chopped
2 celery stalks, chopped
1 small onion, chopped
1/4 cup flour
8 chicken thighs (or breasts cut into small pieces)
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup dry white wine
1/2 cup chicken broth
To add at the end:
1 cup frozen peas
1/2 cup heavy cream

In a 4 or 6-quart crockpot, mix the carrots, celery and onions with the flour. Layer the chicken on top, then sprinkle with salt, pepper and poultry seasoning. Pour the wine and broth over it all, then cover and cook on low for 5 1/2 to 6 hours (or 3 hours on high). Remove the lid, stir in the frozen peas and cream and cook 5-10 more minutes, or until heated through. Serve with biscuits or rolls.

That's it! My family liked it, so it'll go on my list of dinners-for-a-busy-day. I'd love to do dumplings on it, and I might try that next time.

Shirley