Crock Pot Chicken And Dumplings

• 3 lbs boneless skinless chicken thighs
• 1 lb small red potato (about 2 1/2 inches in diameter)
• 1 medium onion, coarsely chopped (3/4 cup)
• 1 (8 ounce) container sliced mushrooms
• 8 ounces frozen peas
• 2 cups baby carrots
• 5 1/4 cups chicken broth (from two 32-ounce cartons)
• 2 cups Bisquick
• 1/2 cup water
• 2 teaspoons parsley flakes

1. 1. Place chicken, potatoes, onion mushrooms, peas, and carrots in 6-quart slow cooker. Add broth.
2. 2. Cover and cook on low heat setting 9 to 10 hours. Salt and pepper as desired.
3. 3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

chicken thighs, red potato, onion, mushrooms, frozen peas, baby carrots, chicken broth, bisquick, water, parsley flakes

Taken from www.food.com/recipe/crock-pot-chicken-and-dumplings-442408 (may not work)