Light Slow Cooker Chicken and Dumplings

ingredients

4 cups cubed, cooked chicken (or turkey)
6 cups fat-free, low-sodium chicken broth
1 Tbsp. fresh parsley or 1-1/2 tsp. dry parsley flakes
1 cup onions, chopped
1 cup celery, chopped
6 cups diced potatoes
1 cup green beans, chopped
1 cup carrots, chopped
1 cup peas
salt and pepper, to taste

Dumplings:
2 cups flour (half white, half whole wheat)
1 tsp. salt
4 tsp. baking powder
1 egg, beaten
2 Tbsp. olive or vegetable oil
2/3 cup skim milk
(Optional) Parsley flakes, for colour

method

Combine all ingredients except peas in slow cooker. Cover and cook on low for 4 to 6 hours.

Transfer to a large soup kettle or Dutch oven. Add peas, if using and bring to a boil. Reduce heat to simmer.

To make dumplings, combine flour, salt and baking powder in a large bowl. In a separate bowl, combine egg, oil and milk until smooth. Add to flour mixture.

Drop by heaping tablespoonsful on top of the simmering stew until the dumplings cover the surface of the stew. Cover and simmer without lifting the lid for 18 minutes. (Took more like 25 minutes when I made it. I think it depends on how vigourously it's boiling).

Makes 8 servings at 400 calories per serving (60 calories from fat).