Chicken Stew with Gnocchi

Name: Chicken Stew with Gnocchi
Prep time: 25 min
Cook time: 6 h 30 min
Total time: 6 h 55 min
Yield: 8 servings (3 quarts).
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes, Comfort Food Stew Recipes, Italian Dinners, Italian Recipes, Italian Stews
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 and thinly sliced green onions, optional

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

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 and thinly sliced green onions, 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 gnocchi. Cover and cook on high for 30 minutes or until thickened. If desired, season with hot pepper sauce, and sprinkle with sliced green onion.

Nutrition Facts

1-1/2 cups: 405 calories, 11g fat (3g saturated fat), 92mg cholesterol, 922mg sodium, 46g carbohydrate (10g sugars, 5g fiber), 29g protein.

Originally published as Chicken Stew with Potato Dumplings in Country Woman October/November 2008

Reviews

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Average Rating:

Katherine

Jan 27, 2019

I’m sorry to say I just didn’t like it...not to my taste preferences I guess. Looked beautiful, though.
Susie77

Feb 12, 2018

Super excellent! The only changes I made were leaving out the parsnips and olives since the husband unit doesn't care for them. Nothing finer than a meal-in-one-crock!
attilynn

Oct 6, 2010

Will for sure add this to my recipe book! I did make it in a dutch oven (which cooks faster..my mother told me this, and believe me it does). Also I used yams instead of sweet pots and they get soft quicker so you have to be careful. Also I did not have any parsnips but used extra yams since I love them. The soup is delicious!!!!
Shoes58

Sep 28, 2010

hot, hearty and healthy. ate this while watching "the big game". didn't miss the chili!! also a great palette to different variations.
marens14

May 19, 2010

I'm going to try to adapt this to my new pressure cooker - I don't like to leave appliances untended.
theresa23

Mar 20, 2010

delicious and healthy, my family ate this up and asked for more!
jinkies

Mar 2, 2010

Wonderful recipe! I am making it a again for a second time and can't wait!
apjohnson

Sep 24, 2008

As with most recipes I try on this site I had to modify to accomodate for ingredients I did have vs. what I didn't have. Cut up regular potatoes in place of the gnocci...used baby carrots and pearl onions, no celery. Very simple, easy meal that the entire family enjoyed.