Sunday Chicken Stew

Angela Pietrantonio


This stew is so good! It's hearty and I love the dumplings that are served in there! Great Slow Cooker recipe!
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★★★★★ 1 vote
30 Min
6 Hr 30 Min


1/2 c
all-purpose flour
1 tsp
1/2 tsp
white pepper
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
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
1/2 tsp
dried rosemary, crushed
egg, lightly beaten
1/2 c
2% milk


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 this Recipe

Other Tag: Healthy