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Chicken Stew with Gnocchi

Chicken Stew with Gnocchi
My chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready. —Marge Drake, Juniata, Nebraska
8 ServingsPrep: 25 min. Cook: 6-1/2 hours

Ingredients

  • 3 medium parsnips, peeled and cut into 1/2-inch pieces
  • 2 large carrots, cut into 1/2-inch slices
  • 2 celery ribs, chopped
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 4 green onions, chopped
  • 3 pounds bone-in chicken thighs, skin removed
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken broth
  • 1 cup water
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 package (16 ounces) potato gnocchi
  • Hot pepper sauce, optional

Directions

  • Place the parsnips, carrots, celery, sweet potato and onions in a
  • 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt
  • and pepper. Add broth and water. Cover and cook on low for 6-8 hours
  • or until chicken is tender.
  • Remove chicken; when cool enough to handle, remove meat from bones
  • and discard bones. Cut meat into bite-size pieces and return to the
  • slow cooker.
  • Mix cornstarch and cold water until smooth; stir into stew. Add
© Taste of Home 2013

2 of 2

Chicken Stew with Gnocchi (continued)

Directions (continued)

  • gnocchi. Cover and cook on high for 30 minutes or until thickened.
  • Season with hot pepper sauce if desired. Yield: 8 servings (3
  • quarts).
Nutrition Facts: 1-1/2 cups (calculated without hot pepper sauce) equals 405 calories, 11 g fat (3 g saturated fat), 92 mg cholesterol, 922 mg sodium, 46 g carbohydrate, 5 g fiber, 29 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013