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
- 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
- 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
DUMPLINGS
How to Make Sunday Chicken Stew
- 1In 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.
- 2In 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.
- 3Remove 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.
- 4For 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
