There is an ongoing debate in my family whether or not my mother ever actually made this recipe. I remember it, and Denise will back me up, but mom, Katie, and Kristin firmly believe mom never made this...
2 lb chicken breasts, cut into bite sized pieces
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 ¾ C chicken broth
1 ½ t salt
1 t dried rubbed sage
1 t dried thyme
¼ t ground pepper
¼ C water
3 T white flour
1 ½ C Bisquick mix
½ t dried thyme
¼ t dried rubbed sage
½ C milk
In a crockpot, mix all stew ingredients except water and flour. Cover.
Cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
½ an hour before serving:
In small bowl, mix water and flour; gradually stir into stew. (This will help thicken the stew.)
In small bowl, mix Bisquick mix, thyme and sage. Stir in milk until Bisquick mix is
moistened. Drop dough by spoonfuls onto hot stew.
Increase heat setting to High. Cover.
Cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.