Sunday Chicken Stew

Sunday Chicken Stew
Adapted from tasteofhome.com
Sunday Chicken Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 1/2

    cup all-purpose flour

  • 1

    teaspoon salt

  • 1/2

    teaspoon white pepper

  • 1

    broiler/fryer chicken (3 pounds), cut up and skin removed

  • 2

    tablespoons canola oil

  • 3

    cups 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

    teaspoon dried rosemary, crushed

  • 1-1/2

    cups frozen peas

  • DUMPLINGS:

  • 1

    cup all-purpose flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon dried rosemary, crushed

  • 1

    egg, lightly beaten

  • 1/2

    cup 2% milk

Directions

In 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. In 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. Remove 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. For 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).

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