Chicken And Dumplings

By jeaklor

Ingredients

• 2 Cup chopped carrots
• 2 Cup chopped potatoes
• 1 -1/2 cups chopped parsnips
• 1 Clove garlic, minced
• 2 bay leaves
• 1 Tsp dried sage, crushed
• 1/2 Tsp salt
• 1/4 Tsp ground black pepper
• 2 Lb boneless, skinless chicken thighs, cut into 1-inch
• 1 14-ounce can chicken broth
• 1 10-3/4-ounce can condensed cream of
• -chicken soup
• 2 Tbl water
• 1 Tbl cornstarch
• 1/2 Cup all-purpose flour
• 1/2 Cup shredded cheddar cheese (2 ounces)
• 1/3 Cup cornmeal
• 1 Tsp baking powder
• 1/4 Tsp salt
• 1 egg, beaten
• 2 Tbl milk
• 2 Tbl butter, melted

Details

Servings 8

Preparation

Step 1

1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.