This recipe from Linda Larsen at will make the whole house smell good, something especially cozy on a cold winter night.

Linda says, “The secret to perfect dumplings is to not overmix the batter and to drop the batter onto very hot, bubbling liquid. That way the dumplings begin cooking immediately and don’t get soggy. The last time I made this I used baby bella mushrooms and added some dried basil and thyme to the dumplings. Yum!”
  • 1 potato, peeled and chopped
  • 3 carrots, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms, if desired
  • 14 oz. can ready to serve chicken broth
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1 tsp. dried thyme leaves
  • 1/8 tsp. pepper
  • 2 lbs. boneless, skinless chicken thighs or breasts, cut into 2″ pieces
  • 9 oz. pkg. frozen baby peas
  • 1-1/2 cups Homemade Bisqwick Mix
  • 1 Tbsp. snipped chives
  • 1/2 cup milk
  • 2 Tbsp. butter, melted


In a 4 quart crockpot, mix potato, carrots, onion, garlic, and mushrooms if using. In medium bowl, combine chicken broth, flour and seasoning and mix until smooth. Pour over vegetables in crockpot. Add chicken.

Cover crockpot and cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot.

In small bowl, combine baking mix with chives, milk, and melted butter and mix just until combined. Do not over mix.

If you don’t have any baking mix, combine 1-1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 tablespoon snipped chives in a small bowl. Melt 6 tablespoons butter and mix with 1/2 cup milk; add to flour mixture and stir just until combined.

Drop dumplings by tablespoons onto hot, bubbling chicken mixture in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean. Serves 4