Chicken And Dumplings, Slow Cooker

• 2 Chicken leg quarters
• 1 Parsley sprig
• 2 Celery stalks, chopped
• Bay leaf
• 1 Carrot, sliced
• 1 t Salt
• 1/2 Onion, chopped
• 1/8 t Pepper
• DUMPLINGS
• 1 1/2 T Shortening
• 1/4 t Salt
• 3/4 c Flour
• 1/3 c Milk
• 1 t Baking powder

1. In crock pot, cover chicken with water. Add vegetables and remaining ingredients. Set crockpot to HIGH and boil several hours, until meat is tender. Remove bones from chicken. Prepare Dumplings: Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid.) Cook uncovered 10 minutes. Cover and cook about 10 minutes more. (Makes 4-5 large dumplings.) Prepare Gravy: Remove dumplings and chicken to platter; keep hot. Strain broth and return to pot. Mix some cold water with a tablespoon of flour, then add gradually to hot broth, mixing well. Cook and stir until thick and bubbly. Stir in 3/4 tsp. salt and a dash of pepper. Pour gravy over chicken and dumplings. Serve hot.

chicken, parsley, celery, bay leaf, carrot, salt, onion, pepper, dumplings, t, salt, flour, milk, baking powder

Taken from www.epicurious.com/recipes/member/views/chicken-and-dumplings-slow-cooker-50053872 (may not work)