Quick-n-Easy Chicken n Dumplings

• One 3 1/2-pound chicken, cut into 8 pieces
• 2 carrots, peeled and diced
• 2 celery ribs with leaves, chopped
• 4 fresh parsley sprigs
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 2 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 3/4 cups Bisquick baking mix
• 1/2 cup plus 2 tablespoons milk
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
• Sour cream, for serving

1. To make the chicken: Place the chicken in the crockpot.
2. Add water to cover, about 2 cups.
3. Add the carrots, celery, parsley sprigs, garlic, onion, salt, pepper, and bay leaf.
4. Cook, covered, on high for 3 hours or low for 7 hours, or until the meat begins to fall from the bone.
5. To make the dumplings: In a large bowl, combine the Bisquick and milk.
6. Stir in the parsley.
7. Drop the batter by tablespoons into the liquid in the crock-potthe dumplings should be just submerged.
8. Cover and cook the chicken and dumplings on high for 40 to 45 minutes, or until the dumplings are tender.
9. Using a slotted spoon, transfer the dumplings to a bowl.
10. Remove and discard the bay leaf.
11. Transfer the chicken and vegetables to another bowl.
12. Once the chicken is cool enough to handle, remove the skin and shred the chicken from the bone (it will be very tender and will shred easily).
13. Discard the skin and bones.
14. If the chicken and dumplings have gotten cold, reheat briefly in a microwave or on the stove top.
15. Serve the chicken and vegetables along with the dumplings and top with a generous dollop of sour cream.

chicken, carrots, celery, parsley sprigs, garlic, onion, salt, freshly ground black pepper, bay leaf, bisquick baking, milk, parsley, sour cream

Taken from www.epicurious.com/recipes/food/views/quick-n-easy-chicken-n-dumplings-378622 (may not work)