Difficulty: Easy - for beginners
2 lbs boneless, skinless chicken breasts, cut into one-inch pieces
5 medium carrots, peeled and cut into one-inch pieces
4 stalks celery, cut into one-inch pieces
2 c frozen whole kernel corn
3 1/2 c chicken broth
1/2 tsp ground pepper
1/4 c all purpose flour
1/2 c water
2 c Bisquick baking mix
2/3 c milk
1 Tbs chopped fresh rosemary (or 1 tsp crushed dried rosemary)
Stir the chicken, carrots, celery, corn, broth, and pepper into a 6 qt crock-pot. Cover and cook on low heat for about 7 hours or on high heat for about 4 hours (until chicken is cooked through).
Stir together the flour and water. Blend into broth in crock pot. Mix well. Cover and heat on high for 5-10 minutes (until broth thickens and boils).
Stir together the baking mix, milk, and rosemary. Drop the batter by rounded spoonfuls over the chicken mixture in the crock pot. Replace the lid on the crock-pot, but tilt it slightly to vent the steam. Cook on high for another 40 minutes (until dumplings are cooked in the center).