Spicy Crockpot Chicken & Jalapeno Dumplings

• 1 pound Boneless, Skinless Chicken Thighs- Seasoned With Salt And Pepper
• 1 whole Green Bell Pepper, Diced
• 1 whole White Onion, Diced
• 1 can (14.5 Oz. Can) Reduced Sodium Chicken Broth
• 1 can (14.5 Oz. Can) Diced Tomatoes
• 1 can (10 Oz. Can) Enchilada Sauce
• 1 can (4 Oz. Can) Diced Green Chiles
• 2 whole Dried Chile Peppers, Such As Pasilla Or Guajillo
• Avocado, Sour Cream, Hot Sauce, And Cilantro For Garnish
• 1 cup All-purpose Flour
• 1/2 cups Cornmeal
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 3 Tablespoons Melted Butter
• 3/4 cups Skim Milk
• 1/4 cups Reduced Fat Cheddar Cheese, Shredded
• 3 Tablespoons Chopped Pickled Jalapenos

1. 1.
2. Preheat a nonstick pan to medium high.
3. Add chicken thighs and sear, about 56 minutes per side.
4. In your crock pot, layer the peppers and onions, the seared chicken on top, and the remaining ingredients on top.
5. Cook on low for 67 hours, or on high for 34 hours.
6. 2.
7. When chicken is ready, make your dumplings.
8. Sift together dry ingredients.
9. Whisk melted butter into milk.
10. Stir milk/butter mix into dry ingredients.
11. Fold in cheese and jalapenos.
12. 3.
13. Slowly drop spoonfuls of the batter on top of the chicken mixture.
14. Cook on high for another 2030 minutes.
15. Garnish with avocado, cilantro, hot sauce, and sour cream.

thighs, green bell pepper, white onion, chicken broth, tomatoes, enchilada sauce, green chiles, peppers, avocado, allpurpose, cornmeal, baking powder, salt, butter, milk, cheddar cheese, jalapenos

Taken from tastykitchen.com/recipes/main-courses/spicy-crockpot-chicken-jalapeno-dumplings/ (may not work)