• ½ cup ROBIN HOOD® All Purpose Flour 125 mL
• 6 chicken pieces (breasts, legsthighs) bone in, skin on
• 3 tbsp Crisco® Canola or Vegetable Oil 45 mL
• 8 oz mushrooms, quartered 250 g
• 2 carrots, peeled and chopped 2
• 1 red pepper, yellow pepper and green pepper, chopped
• 1 onions, chopped 1
• 3 cloves garlic, chopped
• 2 cups basic tomato sauce 500 mL
• 28 oz can tomatoes, pureed 796 mL
• 1 tbsp paprika (preferably smoked) 15 mL
• 1 tsp salt 5 mL
• ¼ tsp pepper 1 mL
• ¼ tsp red pepper flakes 1 mL

• 1 ¼ cup ROBIN HOOD® All Purpose Flour 300 mL
• 1 tbsp baking powder 15 mL
• 1 garlic clove, minced 1
• 1 tsp dried basil 5 mL
• ¼ tsp salt 1 mL
• ½ cup Carnation® Regular or 2% or Fat Free Evaporated Milk 125 mL
• 1 egg

1. Coat chicken with flour, shaking off excess. Discard leftover flour. In a large skillet, heat oil over medium-high heat. Add chicken in batches, and brown on all sides. Transfer to slow cooker stoneware.
2. Place remaining ingredients over chicken, cover and cook on Low for 5-6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.

1. Place flour, baking powder, garlic, basil and salt in a medium sized bowl. Stir to combine. Stir milk and egg into flour mixture until moistened. When chicken has finished cooking, increase slow cooker to High.
2. Drop dumpling mixture, by the spoonful onto hot chicken mixture. Cover and cook on High 30-40 minutes or until a toothpick inserted in center of dumplings comes out clean.

Serves: 6
Stovetop Directions:

In Dutch oven, cook chicken as above. Reserve. On medium heat, add vegetables to pot. Sauté for approximately 5-8 minutes, until soft and fragrant. Add paprika, red pepper flakes, salt and pepper. Sauté for 30 seconds. Add remaining ingredients. Bring to a boil, cover, lower heat and simmer for 1 ½ hours, until juices run clear when chicken is pierced with a fork. Remove lid, place dumpling mixture as above, cover and cook 30-40 minutes, or until a toothpick inserted in center of dumplings comes out clean.