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Sunday Chicken Stew Recipe

Sunday Chicken Stew Recipe photo by Taste of Home

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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

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Sunday Chicken Stew Recipe

Prep: 30 min. Cook: 6-1/2 hours

Yield: 6 Servings

30 360 390

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 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.

Originally published as Sunday Chicken Stew in Taste of Home February/March 2008, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Sunday Chicken Stew

Sunday Chicken Stew

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Reviewed on Dec. 14, 2010 by val23

Substituting store bought biscuits for the homemade dumplings will cut down on time and the biscuits (in my opinion) cook up better.

Reviewed on Nov. 08, 2010 by pearlrvr

We didn't like anything about this recipe. There was no separation of flavors and, although the dumplings were perfectly cooked, the part contacting the stew disolved very quickly. Soggy bread: yuck!

Reviewed on Sep. 26, 2010 by autumvaught

This was perfect for a cold autumn day. It needed a little salt and pepper, but that's an easy thing to add at the table to each persons taste. I would use boneless chicken pieces in the future. My husband and our company really enjoyed it.

Reviewed on Mar. 03, 2010 by shelbyamay

Everyone loved this! It is my favorite chx stew recipe! The dumplings are wonderful and really add to the dish. We use thighs/breasts instead of the whole chicken and it turns out fantastic!

Reviewed on Jan. 19, 2010 by lbatton

Very disappointed with this one. My family and I did not like anything about this one.

Reviewed on Jan. 04, 2010 by mominthekitchen

Great comfort food! My family of six all enjoys this. I usually use chicken thighs (for economy's sake, and because the breast pieces tend to leave little splintered bones in the stew). The rosemary flavor is superb and the dumplings were perfect when the recipe is followed as written.

Reviewed on Oct. 20, 2009 by ssstome

Very good. Husband prefers boneless chicken breasts but ther flavor is great.

Reviewed on Oct. 12, 2009 by Classicrock

The chicken and the veggies turn out yummy in this slow cooker recipe! And, I love the taste of rosemary in the dumplings. -Lori in WI.

Reviewed on Oct. 11, 2009 by watrosue000

I have made this recipe many times and my family loves it. Make sure you cook the dumplings long enough and don't open the cover while they are cooking.

Reviewed on May. 22, 2009 by strabue

I thought this tasted pretty good, but my family wasn't very pleased it. In the picture it looked like it would have a thick sauce on it, but it didn't turn out that way for me. Also the dumplings were a little mushy, I probably should have let them cook a few more minutes.

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