Sunday Chicken Stew

Name: Sunday Chicken Stew
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 6
Ingredients: 1/2 c all-purpose flour; 1 tsp salt; 1/2 tsp white pepper; 1 broiler/fryer chicken (3 pounds), cut up and skin removed; 2 Tbsp canola oil; 3 c 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 tsp dried rosemary, crushed; 1 1/2 c frozen peas; DUMPLINGS; 1 c all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 tsp dried rosemary, crushed; 1 egg, lightly beaten; 1/2 c 2% milk

By Angela Pietrantonio
@mrsjoepie

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"

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Prep:

30 Min

Cook:

6 Hr 30 Min

Ingredients

1/2 c

all-purpose flour
1 tsp

salt
1/2 tsp

white pepper
1

broiler/fryer chicken (3 pounds), cut up and skin removed
2 Tbsp

canola oil
3 c

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 tsp

dried rosemary, crushed
1 1/2 c

frozen peas
DUMPLINGS
1 c

all-purpose flour
2 tsp

baking powder
1/2 tsp

salt
1/2 tsp

dried rosemary, crushed
1

egg, lightly beaten
1/2 c

2% milk
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How to Make Sunday Chicken Stew

Step-by-Step

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.
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.
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.
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