texiental chicken mushroom stew with dumplings

Name: Texiental Chicken Mushroom Stew with Dumplings
Cuisine: American
Ingredients: 10 - chicken thighs (marinated); 1 cup(s) teriyaki sauce; 1 teaspoon(s) sriracha sauce; 2 tablespoon(s) soy sauce; 1 cup(s) flour; 3 tablespoon(s) avacado oil; 1 large can(s) cream of chicken soup; 1 large can(s) cream of mushroom soup; 4 clove(s) garlic; 2 med - onions; 4 - stalks of celery; 5 - fresh carrots cut in quarters; 1 pound(s) mushrooms, fresh; 1 cup(s) frozen peas, snow peas, or sugar snap; 1 can(s) flakey butter-tastin biscuits (rolled in 1 inch balls); 1 - chicken bouillon cube dissolved in 1 cup of water; 1/2 teaspoon(s) each of thyme, rosemary, ginger, and paprika; 1 - bayleaf

(1 rating)

Creamy Chicken gravy stew with yummy dumplings, and healthy vegetables, will feed a hungry family. Just the right spices to make this dish, special.

review

Recipe by

Evelyn Mann

@txevey

Harlingen, TX

I prefer this dish cooked in my slow cooker. This is so delicious and hearty, you may serve it alone, over brown rice, or with fresh mashed potatoes and a fresh salad...yummy!

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(1 rating)

yield serving(s)

method Slow Cooker Crock Pot

Ingredients For texiental chicken mushroom stew with dumplings

10

chicken thighs (marinated)
1 c

teriyaki sauce
1 tsp

sriracha sauce
2 Tbsp

soy sauce
1 c

flour
3 Tbsp

avacado oil
1 large can

cream of chicken soup
1 large can

cream of mushroom soup
4 clove

garlic
2 med

onions
4

stalks of celery
5

fresh carrots cut in quarters
1 lb

mushrooms, fresh
1 c

frozen peas, snow peas, or sugar snap
1 can

flakey butter-tastin biscuits (rolled in 1 inch balls)
1

chicken bouillon cube dissolved in 1 cup of water
1/2 tsp

each of thyme, rosemary, ginger, and paprika
1

bayleaf

How To Make texiental chicken mushroom stew with dumplings

1
marinate chicken thighs in teriyaki, sriracha, and soy sauce, overnight ( I use a gallon ziploc freezer bag)

2
place drained chicken thighs in bag with flour, coat well, brown until lightly golden in avocado oil, remove from pan
3
chop garlic, onion, celery, carrots and mushrooms, saute in the same pan you used to brown chicken (add more avocado oil, if needed) stir often
4
add chicken, bay leaf, all the spices, frozen peas, soups, and bouillon water to sauted vegetables, mix gently
5
Slow cooker on high for 3 and a half hours adding raw biscuits the last hour, or simmer on stove top for 1 and a half hours, adding raw biscuits the last 30 minutes, while broth is bubbly test the dumplings by cutting them in half to make sure they are firm when done
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texiental chicken mushroom stew with dumplings

Ingredients For texiental chicken mushroom stew with dumplings

How To Make texiental chicken mushroom stew with dumplings

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