Slow Cooker Chicken Stew with Herbed Dumplings

A great comfort food that is simple to make and delicious.

6 Servings

Prep Time: 30 min Cook Time: 360 min Total Time: 390 min

https://www.justapinch.com/recipes/main-course/chicken/slow-cooker-chicken-stew-with-herbed-dumplings.html

Ingredients

1/2 c ap flour

1 tsp salt

1/2 tsp black pepper

1 whole chicken (about 3 lb), cut into pieces

1 Tbsp vegetable oil

4 lg carrots, peeled and sliced 1" thick

2 stalk celery, sliced 1/2 inch thick

1 onion, thinly sliced

1 tsp dried rosemary

2 c chicken stock

1 c frozen peas

1 c a p flour

2 tsp baking powder

1/2 tsp dried rosemary

1/2 tsp salt

1/2 c milk

1 egg, lightly beaten

rosemary sprigs for garnish

Instructions

Step 1

In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8-10 minutes or until brown on all sides. Set aside.

Step 2

Place carrots, celery, onion and rosemary in slow cooker. Set chicken pieces over vegetables.

Step 3

Pour 1/2 cup stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock. Cover and cook on HIGH for 4-6 hours or on LOW for 8-10 hour, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

Step 4

In a bowl sift together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are okay). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25-30 minutes or until tester inserted in center of dumpling comes out clean. Serve garnished with fresh rosemary sprigs if desired.