I got this recipe from The Oregonian This Week (Food Day). I made it in the crockpot the first time and the second time in a pot on the stove. This recipe says to make it in a Dutch Oven but I don't have one. It turned out great both ways however, if you make it in the crockpot you will need to transfer it to a pot on the stove in order to bring it to a boil so the dumplings will cook.
Here's the article and the recipe.
This dish is essentially chicken with gravy and biscuits, which means almost any veggies would taste good in it. Use the veggies in this recipe as suggestions and add, delete or change however you see fit.
Chicken and Dumplings with Veggies
Makes 4-6 Servings
1/4 Cup Unsalted Butter (1/2 Stick)
3/4 Cup All-Purpose Flour
5 Cups Chicken Broth
Salt and freshly ground black pepper (I just used regular pepper)
2 Large Carrots, peeled and cut into 1/2 inch pieces (I used Frozen Veggie Mix with Corn, Carrots and Peas the second time I made it...much faster)
2 Cups Peeled and Cubed (1/2 inch) butternut or other winter squash (I skipped this)
2 Cups diced, boneless, skinless chicken thighs or breasts, or cooked diced or shredded chicken (I just cooked a whole chicken in the oven)
1 Cup Peas, or small broccoli or cauliflower florets
1 1/2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Kosher Salt
1 Tablespoon Chopped Fresh Parsley or Dill (Optional)
2 Tablespoons Unsalted Butter, cut into pieces
1/2 Cup Milk
To Make Chicken: Melt the butter in a Dutch oven set over medium-high heat. Stir in the flour and cook for about 1 minute. Slowly whisk in the broth, a little at a time, letting the roux absorb the liquid and become smooth before adding more. Season with salt and pepper to taste, then add the carrots and squash. If using uncooked chicken and broccoli or cauliflower, add it now (if using cooked chicken or peas add it later). Bring mixture to a boil, reduce heat, cover and simmer for 15 minutes while you make the dumplings.
To Make Dumplings: Place flour, baking powder, salt and herb if using, in the bowl of a food processor (I used my hand mixer); pulse to combine. Add butter and pulse until reduced to tiny pieces. Add milk, pulse to combine. Gather dough into a ball and pinch off chunks the size of a golf ball and roll into balls.
Remove the lid from the pot, stir and then add the dumplings, spacing then evenly. Cover pot and cook, without peeking, for 15 minutes or until a knife inserted in the center of the dumplings comes out clean. If using peas and cooked chicken, stir them in now and continue simmering until they're heated through (I add the peas and chicken right before the dumplings).