sunday chicken stew

Name: Sunday Chicken Stew
Prep time: 30 min
Cook time: 6 h 30 min
Yield: 6
Ingredients: 1/2 cup(s) all-purpose flour; 1 teaspoon(s) salt; 1/2 teaspoon(s) white pepper; 1 - broiler/fryer chicken (3 pounds), cut up and skin removed; 2 tablespoon(s) canola oil; 3 cup(s) chicken broth; 6 large carrots, cut into 1-inch pieces; 2 - celery ribs, cut into 1/2-inch pieces; 1 large sweet onion, thinly sliced; 1 teaspoon(s) dried rosemary, crushed; 1 1/2 cup(s) frozen peas; ## DUMPLINGS; 1 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) dried rosemary, crushed; 1 - egg, lightly beaten; 1/2 cup(s) 2% milk

(1 RATING)

132 Pinches 1 Photo

Angela Pietrantonio

Woonsocket, RI

Updated on Dec 31, 2011

This stew is so good! It's hearty and I love the dumplings that are served in there! Great Slow Cooker recipe! From "tasteofhome.com"

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Crock Pot Supper! Prepare the veggies the night before and throw it together in the morning!

prep time 30 Min

cook time 6 Hr 30 Min

method ---

yield 6 serving(s)

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1 - broiler/fryer chicken (3 pounds), cut up and skin removed
2 tablespoons canola oil
3 cups chicken broth
6 large carrots, cut into 1-inch pieces
2 - celery ribs, cut into 1/2-inch pieces
1 large sweet onion, thinly sliced
1 teaspoon dried rosemary, crushed
1 1/2 cups frozen peas
DUMPLINGS
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1 - egg, lightly beaten
1/2 cup 2% milk

How To Make sunday chicken stew

Step 1

In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.

Step 2

In a 5-qt. slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling.
Step 3

Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker. Stir in peas.
Step 4

For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings. 12 points per serving
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