Chicken and Dumpling Stew

This is such a delicious, hearty dinner. Once again, gotta love using the slow cooker! And, wow, does this smell good when you walk into the house at the end of the day! YUM! However, I didn’t like having to pull the meat off the chicken bones, so might try a variation next time with boneless chicken breasts instead. But it’s still a great dinner, and the biscuits are fantastic!

Check out those biscuits rising from the slow cooker!

Chicken and dumplings!

Chicken and Dumpling Stew

Recipe courtesy of Taste of Home

Slow cooker recipe.

1/2 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
1 broiler/fryer chicken (3 pounds), cut up and skin removed
2 tablespoons vegetable oil
3 cups chicken broth
6 larges carrots, cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large sweet onions, thinly sliced
1 teaspoon dried rosemary
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon rosemary
1 egg, beaten
1/2 cup milk

In large ziplock bag, combine flour, salt and pepper; add chicken, few pieces at a time, and shake to coat. In large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to skillet; bring to boil.

In 5-quart slow cooker, layer carrots, celery, and onion; sprinkle with rosemary. Add chicken and hot broth. Cover and cook on low 6 to 7 hours or until juices run clear, veggies are tender and stew is bubbling.

For dumplings, in small bowl, combine flour, baking powder, salt and rosemary. Combine egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high 25 to 30 minutes. Do not lift cover while simmering.


~ by spontaneoustruth on January 27, 2010.

2 Responses to “Chicken and Dumpling Stew”

  1. OMG, I am coming over to eat your leftovers!!!!!!!!!!!!!

  2. You know I always feed you! 🙂

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