Slow Cooker Chicken Stew with Basil Dumplings

Slow Cooker Chicken Stew with Basil Dumplings

Ingredients:
Small white onions
Chicken thighs and breast halves
Salt and pepper
Bell peppers
Garlic
Chicken stock
White wine
Flour
Butter
Asparagus

Dumplings:
1 cup buttermilk baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 tablespoon dried, crumbled)

Directions:
1. With a sharp knife, make a small X in the root end of each onion. Simmer in boiling water 5 minutes. Drain, rinse under cold water and slip off the skins.
2. Rinse the chicken and pat dry. Quarter the thighs and breast halves. Season with salt and pepper.
3. Put the chicken in a 3 1/2-quart or larger slow cooker. Top with the onions, bell peppers and garlic. Pour in the stock and wine; do not stir.
4. Cover and cook on low 6-8 hours or high 2-2 1/2 hours.
5. Stir the stew. If cooking on low, change to high. Blend the flour and butter and stir into the stew. Cook, stirring, until the sauce begins to thicken, about 5 minutes. Stir in the asparagus.
6. Combine the dumpling ingredients until evenly moistened. Drop by tablespoons onto the hot stew in 6 small rounds.
7. Cover and cook 25 to 30 minutes more, until the dumplings are cooked through. Serve immediately.