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
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
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
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. Cook, covered, 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-sized 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.