1. Place potato and carrots in 3 1/2 to 4 quart slow cooker. Mix broth, flour, salt, marjoram and pepper; pour into slow cooker. Add chicken.
2. Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Stir in peas. Cover and cook on high heat setting. 15 minutes.
3. Mix Bisquick and milk until Bisquick is moistened. Drop by spoonfuls onto chicken mixture. Sprinkle with paprika. Cover and cook on high heat setting about 20 minutes or until toothpick inserted in center of dumplings comes out clean.
Time-saver: one cup of ready-to-eat baby carrots is an easy substitute for slicing the carrots yourself.
Variation: For a quick and easy variation, omit the dumplings and serve the chicken mixture over biscuits, toast points, or slices of crusty Italian bread.
1 serving: calories 530.
Prep time: 15 min.
Cook: 7 hours, 35 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (560g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 386 (43%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 160.2mg||49 %|
|Sodium 1716.8mg||59 %|
|Potassium 1152.7mg||30 %|
|Total Carbohydrate 80.1g||24 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 74.8g|
|Protein 45.6g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 900
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