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What you need:

1lb chicken fillets diced
1lb carrots sliced
1 parsnip diced
1 swede diced
8 oz peas
2 leeks sliced
1 onion chopped
1 1/2 pt chicken stock

for the dumplings
100g/4ozs self-raising flour
50g/2ozs shredded suet
5 tbsp cold water, aproximately
Mixed dried herbs to flavour – optional

What to do:
Place the chopped chicken, sliced carrots, diced parsnip & swede into slow cooker, then add the chicken
stock.
Cook on low for 6 to 8 hrs (or alternatively on low over night)
or medium heat for 5 to 6hrs.

To make the dumplings ..

1. Mix the flour, suet, dried mixed herbs with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour.

2. Using floured hands divide dough into 8 pieces and shape into balls.

3. Place on the top of a stew or casserole where the liquid is already simmering for about 35 /40 mins
before serving.

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