For 4
- 1 [3-pound / 1.4-kg] chicken, into pieces
- 1/2 cup [125 mL] chicken broth
- 2 teaspoons [10 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1/2 teaspoon [2.5 mL] poultry seasoning
- 3 stalks celery, into 1-inch [2.5-cm] long pieces
- 3 small peeled carrots, into 1-inch [2.5-cm] long pieces
For 8
- 2 [3-pound / 1.4-kg] each chickens, into pieces
- 1/2 cup [125 mL] chicken broth
- 4 teaspoons [20 mL] salt
- 1 teaspoon [5 mL] pepper
- 1 teaspoon [5 mL] poultry seasoning
- 6 stalks celery, into 1-inch [2.5-cm] long pieces
- 6 small peeled carrots, into 1-inch [2.5-cm] long pieces
Dumplings
- 2 cups [500 mL] biscuit dough
- 3/4 cup [190 mL] salt
- 1 teaspoon [5 mL] parsley flakes
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- Rinse chicken pieces; remove excess fat.
- Arrange chicken pieces, large pieces with bones on the bottom, into the casserole of a slow cooker.
- Pour in chicken broth; salt, pepper and season chicken pieces with poultry seasoning.
- Arrange celery and carrot pieces all over chicken pieces.
- Cover then transfer casserole into slow cooker.
- Cook the 4-serving on low for 6 to 8 hours, or on high for 3 to 3 1/2 hours.
or
Cook the 8-serving on low for 8 to 10 hours, or on high for 4 to 4 1/2 hours.
- Near the end of coking time, to prepare dumplings, mix together biscuit dough, milk and parsley flakes.
- Drop spoonfuls of dough, approximately 8, over boiling chicken.
- Cover.
- Cook the four-serving on high for 15 to 20 minutes more,
and
the 8-serving for 30 minutes longer.
- Do not lift cover while dumplings are cooking.
- Serve immediately, while dumplings are their best.
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