Chicken and dumpling is a cozy "comfort meal," but made the traditional way takes a lot of preparation time. This version is much less labor intensive and utilizes a slow cooker. The dumplings are quickly put together by using a baking mix. You will have a tasty meal on the table with very little kitchen time necessary.

Ingredients

• 2 pounds bone in, skinless Chicken Thighs all visible fat removed
• 2 Cups Chicken Broth
• 1 can condensed Cream of Chicken Soup with Herbs
• 2 Carrots, peeled and sliced
• 2 Celery Stalks, sliced
• 1 Onion, minced
• 1 Cup frozen Peas
• 1 (4 oz.) package Idahoan Mashed Potatoes (any flavor)
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 2 Cups Baking Mix (like Bisquick)
• 2/3 Cup Milk
• 1/4 Teaspoon Dried Basil
• 1/4 Teaspoon Dried Rosemary

Directions

• Place chicken stock and soup in slow cooker and mix.
• Add carrots, celery, onion and salt and pepper.
• Cover and cook until chicken is tender, 4-6 hours on low.
• Remove chicken pieces and shred meat with two forks. Discard bones and return meat to the slow cooker.
• Set the slow cooker on high.
• Add the peas and potatoes and stir.
• In a large bowl combine the baking mix, herbs and milk and stir to combine. Make about 18 golf ball sized dumplings.
• Drop the dumplings onto the top of the stew, leaving about 1/4 inch between each dumpling.
• Make a double layer of paper towels large enough to cover the top of the slow cooker.
• Cover with the lid and cook until the dumplings have doubled in size, about 25-35 minutes. (The paper towels will prevent condensation from the lid dripping onto the dumplings and making them soggy.)

Serves six to eight.