Texiental Chicken Mushroom Stew with Dumplings

Evelyn Mann

By
@txevey

I prefer this dish cooked in my slow cooker. This is so delicious and hearty, you may serve it alone, over brown rice, or with fresh mashed potatoes and a fresh salad...yummy!


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Comments:

Serves:

Family of 5 or 6

Method:

Slow Cooker Crock Pot

Ingredients

10
chicken thighs (marinated)
1 c
teriyaki sauce
1 tsp
sriracha sauce
2 Tbsp
soy sauce
1 c
flour
3 Tbsp
avacado oil
1 large can(s)
cream of chicken soup
1 large can(s)
cream of mushroom soup
4 clove
garlic
2 med
onions
4
stalks of celery
5
fresh carrots cut in quarters
1 lb
mushrooms, fresh
1 c
frozen peas, snow peas, or sugar snap
1 can(s)
flakey butter-tastin biscuits (rolled in 1 inch balls)
1
chicken bouillon cube dissolved in 1 cup of water
1/2 tsp
each of thyme, rosemary, ginger, and paprika
1
bayleaf

Directions Step-By-Step

1
marinate chicken thighs in teriyaki, sriracha, and soy sauce, overnight ( I use a gallon ziploc freezer bag)
2
place drained chicken thighs in bag with flour, coat well, brown until lightly golden in avocado oil, remove from pan
3
chop garlic, onion, celery, carrots and mushrooms, saute in the same pan you used to brown chicken (add more avocado oil, if needed) stir often
4
add chicken, bay leaf, all the spices, frozen peas, soups, and bouillon water to sauted vegetables, mix gently
5
Slow cooker on high for 3 and a half hours adding raw biscuits the last hour, or
simmer on stove top for 1 and a half hours, adding raw biscuits the last 30 minutes, while broth is bubbly
test the dumplings by cutting them in half to make sure they are firm when done

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy