Ingredients
4 cups water
3 tbsp chicken bouillon, or add to desired taste
1 roasted chicken, remove meat and save for later
1 celery stalk
1 onion, quartered
2 bay leaves
1 tbsp parsley
3 cups cooked chicken meat, reserved
2 cups carrots, sliced
1 cup white wine
2 cups potatoes, quartered
1 tbsp black pepper
2 onions, cut into ⅙-slices
2 celery stalk, sliced
4 tbsp cornstarch, mixed with enough broth to make a thin paste (add enough corn starch to make a gravy suitable to your taste)
2 cups Bisquick
1 cup milk
Preparation
Add the roasted chicken carcass, skin, vegetables, parsley, bay leaves, water, and chicken bouillon to the crockpot.
Simmer for 4 hours on low. Then, strain.
Discard all the veggies, chicken bones, and skin. Reserve any remaining meat.
Add 4 cups of the strained broth back to the crockpot. Add more water and bouillon, if needed.
Throw in the wine, pepper, carrots, potatoes, onions, and celery into the crockpot. Simmer veggies for 4 hours until veggies are tender.
Add the reserved cooked chicken meat.
Add cornstarch mixture.
In a bowl, mix together the Bisquick and milk.
Drop by teaspoons onto the simmering broth.
Simmer for 15 minutes without a lid.
Place lid on crockpot and continue to simmer for another 15 minutes, or until dumplings are no longer sticky on top.
Ladle in soup bowls and savor this rich Crockpot Chicken N Dumplings recipe!
