Sunday Chicken Stew

Directions

1. 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.
2. 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.
3. 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.
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 (do not lift the cover while simmering) for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean.