Slow Cooker Sunday Chicken Stew and Dumplings

By Lorena_321

Ingredients

• Dumplings:
• 1/2 cup flour
• 1 t. salt
• 1/2 t. white pepper
• 1 broiler/fryer chicken (3 lbs.) cut up and skin removed
• 2 T. vegetable oil
• 3 cups chicken broth
• 6 large carrots, cut into 1" pieces
• 2 celery ribs, cut into 1/2" pieces
• 1 large sweet onion, thinly sliced
• 1 t. dried rosemary, crushed
• 1 1/2 cups frozen peas
• 1 cup flour
• 2 t. baking powder
• 1/2 t. salt
• 1/2 t. dried rosemary, crushed
• 1 egg, beaten
• 1/2 cup milk

Details

Servings 6

Preparation

Step 1

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. 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).