One and 3 1/2 pound chicken cut
into 8 pieces, or chicken pieces of your choice
2 carrots peeled and diced
2 celery ribs with leaves, chopped
4 fresh parsley sprigs
2 cloves garlic,minced
1 medium onion, chopped
2 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 bay leaf
Dumplings
1 3/4 cups Bisquick baking mix
1/2 cup plus 2 Tbls milk
2 Tbls of chopped fresh parsley or 2 tsp dried parsley
1: To make the chicken place the chicken in the crockpot. Add water to cover about 2 cups, it took more use your judgement enough for dumplings to float above chicken. Add the carrots,celery,parsley,
sprigs, garlic,onion,salt,salt, pepper,and bay leaf. Cook, covered on high for 3 hours or low for 7 hours or until the meat begins to fall from bone.
2. To make the dumplings in a large bowl, combine the Bisquick and milk. Stir in the parsley. Drop
the batter by Tbls into the liquid in the crockpot -the dumplings should just be submerged.
3. Cover and cook the chicken and dumplings on high for 40 to 45, minutes, or until the dumplings are
tender. Using a slotted spoon, transfer the dumplings to a bowl. Remove and discard the bayleaf. Transfer the chicken to a bowl and vegetables to another bowl. Once the chicken is cool enough to handle, remove the skin and shred the chicken from bone. Discard the skin and bones. If the chicken and dumplings have gotten cold reheat them in a microwave or on the stove top. Serve the chicken and vegetables along with the dumplings and top with a generous dollop of sour cream.
