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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
  • Total Time
    Prep: 30 min. Cook: 6-1/2 hours
  • Makes
    6 servings

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 large egg, lightly beaten
  • 1/2 cup 2% milk

Directions

  • In a large shallow dish, combine the flour, salt and pepper; add chicken, a few pieces at a time, and turn 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 until chicken and vegetables are tender and stew is bubbling, 6-8 hours.
  • 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 (do not lift the cover while simmering) for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean.
Nutrition Facts
1 each: 420 calories, 13g fat (3g saturated fat), 113mg cholesterol, 1403mg sodium, 42g carbohydrate (10g sugars, 5g fiber), 33g protein.

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Reviews

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Average Rating:
  • connieosouza
    Sep 27, 2017

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

  • 2124arizona
    Jul 2, 2017

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

  • PioneerValley
    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.

  • shecooksalot
    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.

  • omahataxidriver
    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.

  • DNA70
    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.

  • stockm2
    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.

  • bereitbach
    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.

  • -Ladybrinx-
    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.

  • Cookingmama3
    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