Sunday Chicken Stew
By
Angela Pietrantonio
@mrsjoepie
1
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"
From "tasteofhome.com"
Ingredients
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1/2 call-purpose flour
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1 tspsalt
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1/2 tspwhite pepper
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1broiler/fryer chicken (3 pounds), cut up and skin removed
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2 Tbspcanola oil
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3 cchicken broth
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6 largecarrots, cut into 1-inch pieces
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2celery ribs, cut into 1/2-inch pieces
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1 largesweet onion, thinly sliced
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1 tspdried rosemary, crushed
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1 1/2 cfrozen peas
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DUMPLINGS
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1 call-purpose flour
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2 tspbaking powder
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1/2 tspsalt
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1/2 tspdried rosemary, crushed
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1egg, lightly beaten
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1/2 c2% milk
How to Make Sunday Chicken Stew
- 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
About Sunday Chicken Stew
Other Tag: Healthy
