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Sunday Chicken Stew

Sunday Chicken Stew
I love this recipe because I can prepare the veggies the night before and, in the morning, brown the chicken and assemble everything in the slow cooker before I go to church. I can spend time with my family while Sunday dinner cooks.—Diane Halferty, Corpus Christi, Texas
6 ServingsPrep: 30 min. Cook: 6-1/2 hours

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
© Taste of Home 2012

2 of 2

Sunday Chicken Stew (continued)

Directions (continued)

  • with rosemary. Add the chicken and hot broth. Cover and cook on low
  • for 6-8 hours or until chicken is tender, 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). Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012