Hello there again, Jim. Just  ask, and I will deliver! I’ll put the recipe and picture up in the recipe section in a little while, but in the meantime, here’s the text of the recipe for my famous slow-cooker Chicken ’n’ Dumplings: Chicken ’n’ Dumplings This homey stew was one of Grandma’s favorites because it is a comforting and nourishing meal. Preparation time: 20 minutes Slow-cooker time: 7 to 8 hours Serves 4 2 cups sliced carrots 1/2 cup sliced celery 1 each onion and green bell pepper 2 (14-ounce) cans chicken broth 1 pound boneless chicken breasts 1 large potato 6 ounces mushrooms 2/3 cup all-purpose flour 3/4 cup frozen peas 1 teaspoon each dried basil and dried rosemary 1/2 cup heavy cream 1 cup biscuit mix 1. Place carrots and celery in slow cooker. Chop onion and slice bell pepper; add to slow cooker. Set aside 1 cup chicken broth; add remaining broth to slow cooker. Cover; cook on LOW 2 hours. 2. Remove skin from chicken and discard. Cut chicken into 1-inch pieces. Cut potato into 1-inch pieces and slice mushrooms in half. Stir flour into reserved 1 cup broth; add to slow cooker. Add chicken, potato, mushrooms, peas and 3⁄4 teaspoon each dried basil and dried rosemary. 3. Cover and cook for about 4 hours or until vegetables are tender and chicken is no longer pink. Stir in 1⁄4 cup cream. 4. For dumplings, combine biscuit mix and remaining herbs in small bowl. Add remaining 1⁄4 cup cream to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover and cook 30 to 45 minutes longer or until dumplings are firm and toothpick inserted in centers comes out clean.  Grandma’s Secret Tip Using the slow cooker was an easy way for Grandma to serve the family a hot meal on busy days. One of her timesaving tips was that she cut up the vegetables the evening before so that all of the ingredients were ready to put into the slow cooker in the morning.