Crockpot Country Chicken Stew with Basil Dumplings Recipe

Crockpot Country Chicken Stew with Basil Dumplings Recipe

12 pcs. white small onions
1 lb. boned & skinned thighs of the chicken
1 lb. boned & skinned chicken breast, halved
1/2 tbsp. basil leaves (fresh), chopped OR
2 tbsps. of flour (all-purpose)
1/2 tsp. dried basil, crumbled
Pepper & salt for seasoning
1 big bell pepper(red), sliced in 1-inch squares
4 garlic cloves, sliced thin
2 c. of canned stock of chicken
1/3 c. of white wine (dry)
2 tbsps. of butter (in room temp.)
1 lb. fresh asparagus, sliced in 1.5-inch lengths
Water

For dumplings:

1/4 c. of basil leaves (fresh), chopped OR
1 tbsp. of dried basil, crumbled
1/3 c. of whole milk
1 c. of buttermilk & baking mix

1. Slice a tiny X onto each onions’ root end. Put some water on a regular-sized saucepan then bring it to boiling point. Put onions inside the pan with boiling water then decrease heat & cook simmering for around 5 mins. Drain off the water then rinse onions under cold running water and take off the skins.

2. Wash your chicken slices then dry them using some paper towels. Slice into quarters the chicken meat (thighs and breast) Sprinkle the basil on chicken then season with some pepper & salt.

3. Place the chicken slices into a 3.5 qt. Crockpot then top it with the garlic, bell pepper slices and onions. Add in broth & wine and don’t stir it. Cook, covered, at low settings for about 6 to 8 hrs. and if on high settings then 2 to 2.5 hrs.

4. Stew should be stirred and if you were cooking it on the low settings then increase to the high settings. On a bowl, mix together butter & flour then add this to the Crockpot then continue cooking until the sauce starts thickening (5 mins.). Add asparagus slices.

5. On a bowl, mix together all the ingredients just until incorporated well then drop them by tablespoonfuls into your stew in six little rounds. Cook, covered, for 25-30 mins. just until the dumplings have cooked thoroughly. This dish is best served warm.