Chicken and Dumplings

• 1 tablespoon canola oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup diced cremini mushroom
• 2 carrots, diced
• 2 stalks celery, diced
• 1 parsnip, diced
• 1 jalapeno, seeded and diced
• 12 teaspoon salt
• 12 teaspoon black pepper
• 1 large red skin potato, diced
• 12 teaspoon dried dill weed
• 12 teaspoon ground cayenne pepper
• 6 cups chicken stock
• 3 cups diced cooked chicken breasts
• 1 tablespoon baking powder
• 2 cups flour
• 34 cup 1% low-fat milk or 34 cup fat-free buttermilk
• 2 eggs
• 14 cup chopped green onion

1. Heat the canola oil in a small skillet, then add the onions, garlic and mushrooms.
2. Saute until softened, about 2 mintues.
3. Add to oval 4-quart slow cooker along with the carrots, celery, parsnip, jalpeno, salt, pepper, potato, dill weed, cayenne, and stock.
4. Cook on low for 6 hours.
5. Add the cooked chicken and turn up to high.
6. Meanwhile, whisk the baking powder and flour in a medium bowl.
7. Stir in the milk, eggs, and green onion.
8. Mix to combine.
9. Divide the mixture into 3" dumplings.
10. Carefully drop the dumplings one at a time into the slow cooker.
11. Cover and continue to cook on high for 30 minutes or until the dumplings are cooked through and fluffy.

canola oil, onion, garlic, cremini mushroom, carrots, stalks celery, jalapeno, salt, black pepper, red skin potato, dill weed, ground cayenne pepper, chicken stock, chicken breasts, baking powder, flour, milk, eggs, green onion

Taken from www.food.com/recipe/chicken-and-dumplings-453222 (may not work)