Sunday Chicken Stew Recipe

3.5 22 27
Sunday Chicken Stew Recipe
Sunday Chicken Stew Recipe photo by Taste of Home
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Sunday Chicken Stew Recipe

Read Reviews
3.5 22 27
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 6-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

1 each: 420 calories, 13g fat (3g saturated fat), 113mg cholesterol, 1403mg sodium, 42g carbohydrate (10g sugars, 5g fiber), 33g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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Reviews forSunday Chicken Stew

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MY REVIEW
[email protected] User ID: 7086976 274583
Reviewed Sep. 27, 2017

"This was a hearty dish but found that the Rosemary was pretty overpowering. It was not a favorite in our household."

MY REVIEW
2124arizona User ID: 845443 268830
Reviewed Jul. 2, 2017

"The stew smells so good while it's cooking. It has a wonderful flavor!!"

MY REVIEW
PioneerValley User ID: 7568098 171994
Reviewed Apr. 4, 2014

"I have been making this one for several years. The only thing I do differently is double the recipe and leave out the pea's. Just personal preference. Wonderful."

MY REVIEW
shecooksalot User ID: 5888460 160013
Reviewed Sep. 18, 2013

"Perfect, homey, comfort food, chicken stew. I used chicken thighs (it's what I had on hand) and the chicken turned out so moist and the dumplings were awesome. The smell while it was cooking was also divine. We will be making this one again."

MY REVIEW
omahataxidriver User ID: 5143548 170710
Reviewed Aug. 20, 2012

"This is a very easy recipe..I have made it twice and the chicken falls off the bone. My family loves the dumplings. I added sweet potatoes."

MY REVIEW
DNA70 User ID: 6772642 209633
Reviewed Jul. 15, 2012

"I found this recipe in the magazine years ago and I love it. It is a stew and is NOT meant to be creamy. I always make it with chicken thighs and have cooked it with bone in and bone out, depending on what I have around. Do not expect it to be overly flavorful, as the rosemary is the star of this show."

MY REVIEW
stockm2 User ID: 4431778 170694
Reviewed Mar. 19, 2012

"This was just ok. Even with all of the seasonings, (even adding poultry seasoning, seasoning the chicken, adding the pan juices, etc.), it was STILL bland. I was really suprised. The veggies and chicken cooked well, but not very flavorful. Won't make this one again.....too time consuming for just an average dish."

MY REVIEW
bereitbach User ID: 4958434 102812
Reviewed Feb. 18, 2012

"My husband and I thought this was pretty good, but not great. I think I'll go back to my standard chicken and dumplings although I may make these dumplings instead of my regular. This recipe was filling, but my personal preference is for a creamier, soupier chicken and dumplings."

MY REVIEW
-Ladybrinx- User ID: 1043692 170693
Reviewed Jan. 19, 2012

"It was good, and flavorful, but didn't make enough. Of course my husband made it and followed the recipe to a "T", so unfortunately all the leftovers I was looking forward to are just a pipe dream. If I was to make it again I would double or triple the recipe. I have a family of six, 2 adults, 2 adult sized teen boys, and a 10 and 8 yr old. I need a LOT of food to feed the whole gang."

MY REVIEW
Cookingmama3 User ID: 1038605 83402
Reviewed Jan. 13, 2012

"I have been preparing this recipe for my family for a couple years now. It is one of our favorite winter comfort dishes.

I do make a couple small changes. First of all, I buy boneless, skinless chicken thighs. This saves time in having to do the deboning process. 2nd, I put all the vegies in my crockpot and poor the broth right on top. Brown the chicken and put on top of everything else. I have found no difference in heating the broth before pouring it over all ingredient. Last, my family doesn't like peas so I substitue fresh green beans.
Yum Yum"

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