Recipe

Sunday Chicken Stew Recipe

Add Step-by-Step Photos	Littlemissey / All my dishes 1 year, 1 month ago Fall is upon us and I am beginning to pull out my soup and stew recipes. I came across this one from Taste of Home and it's a favorite in my family. Hope you like it. Prep:60m Cook:450m Servings:6	Littlemisse
	chicken dumplings carrots potatoes onions

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Ingredients

1/2 cup all purpose flour

1 teaspoon salt

1/2 teaspoon white pepper

1 - 3 pound fryer chicken, cut up and skin removed

2 tablespoons vegetable oil (I use canola oil)

3 cups chicken broth

6 large carrots, cut up 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 sweet peas

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DUMPLINGS

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon dried rosemary, crushed

1 jumbo egg, beaten

1/2 cup milk

Directions

In a large resealable plastic bag, combine flour, salt & 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 quart slow cooker, layer the carrots, celery and onion; sprinkle with rosemary.

Add the chicken and hot broth.

Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling.

Stir in peas.

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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 (don't lift cover while dumplings are simmering).

There is a lot of prep time but it's worth it (I'm including cleaning the chicken, browning, etc....)

6 Servings

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Comments

momo_55grandma 1 year ago said:
High5 recipe thanks love it

ttaaccoo 1 year ago said:
Yeah! My Aunt used to make this when my cousins and I were young. delicious!! and she worked full time too as a teacher. thanks for the recipe! trish

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