Chicken and Vegetables With Dumplings

• 3 lbs boneless skinless chicken thighs
• 1 lb small red potato
• 1 medium onion, coarsely chopped
• 2 cups baby carrots
• 3 (14 ounce) cans chicken broth
• 2 cups Bisquick baking mix
• 12 cup water
• 2 teaspoons parsley flakes

1. Place chicken, potatoes, onion and carrots in slow cooker; add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high.
4. Stir together bisquick mix, water and parsley in medium bowl.
5. Drop dough by rounded tablespoonfuls onto hot chicken mixture.
6. Cover and cook 45 to 50 minutes or until dimplings are dry in center.

chicken thighs, red potato, onion, baby carrots, chicken broth, bisquick baking, water, parsley flakes

Taken from www.food.com/recipe/chicken-and-vegetables-with-dumplings-358404 (may not work)