Crockpot Chicken and Dumplings

This recipe comes from 365 Easy One-Dish Meals and is on Alec’s list of favorites, along with Chicken Potpie. I don’t use peas, of course, because Brad hates them. I do use chopped potatoes instead of hash browns (although I’m sure frozen hash browns would be yummy), and I make regular biscuit dough from scratch instead of using Bisquick.

2 medium onion, coarsely chopped

8 medium carrots cut into 1/2 inch slices

4 celery ribs, chopped

3 cups frozen hash brown potatoes (about 1 pound), or chopped, peeled baking potatoes

1 cup frozen corn kernels

1 (4-ounce) can mushrooms

1 1/2 pounds chicken breast, cut into chunks

2 (10 1/2 ounce) cans condensed golden mushroom soup

1/4 cup dry white wine

1/2 teaspoon pepper

1 (16 ounce) package frozen peas

1 cup buttermilk baking mix, such as Bisquick

1/3 cup water

1. Turn a 6 quart crock pot on high while preparing ingredients. In crock pot, combine onions, carrots, celery, potatoes, corn, mushrooms, chicken, undiluted soup, wine, and pepper. Mix well.
2. Cover; reduce heat to low, and cook 5 1/2 hours.
3. Stir in peas. To make dumplings, mix together baking mix and water until well blended (or make one recipe of biscuit dough). Drop by spoonfuls in 5 or 6 mounds on top of chicken mixture. (I actually put shaped biscuits on to, instead.) Cover and cook 1/2 hour. Uncover and cook 15 minutes longer.