Print Recipe
No ratings yet

Sunday Chicken Stew

Course: Soups
Servings: 6 people
1st Gen Author: Janene Jensen

Ingredients

  • 1 3 lb chicken cut up, skinned, deboned (I use a Costco rotisserie chicken)
  • ½ cup flour
  • 1 tsp salt
  • ½ tsp pepper
  • 2 Tbsp canola oil
  • 3 cups chicken broth
  • 6 lg carrots diced
  • 1 egg beaten
  • 2 ribs celery diced
  • 1 lg sweet onion sliced
  • 1 tsp dried rosemary crushed
  • 1½ cups frozen peas

Dumplings:

  • 1 cup flour
  • 2 tsp baking powder
  • ½ cup milk
  • ½ tsp salt
  • ½ tsp dried rosemary crushed

Instructions

  • In a large resealable plastic bag, combine the flour, salt & pepper; add the 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 (crock-pot), layer the carrots, celery and onion; sprinkle with rosemary.
  • Add the chicken and hot broth.
  • Cover and cook on low for 6-7 hrs. or until the chicken juices run clear, vegetables are tender and stew is bubbling.
  • Stir in peas

Dumplings:

  • In a small bowl, combine flour, baking powder, salt & 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 min. or until a toothpick iserted in a dumpling comes out clean (do not lift the cover while simmering)