In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
Place chicken on top of the vegetables.
In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	668.14 Kcal (2797 kJ)
Calories from fat	504.67 Kcal
		% Daily Value*
Total Fat	56.07g	86%
Cholesterol	157.7mg	53%
Sodium	268.32mg	11%
Potassium	491.65mg	10%
Total Carbs	25.15g	8%
Sugars	3.98g	16%
Dietary Fiber	3.05g	12%
Protein	16.61g	33%
Vitamin C	4.7mg	8%
Vitamin A	0.8mg	28%
Iron	0.9mg	5%
Calcium	125.6mg	13%

Amount Per 100 g
Calories	264.21 Kcal (1106 kJ)
Calories from fat	199.57 Kcal
		% Daily Value*
Total Fat	22.17g	86%
Cholesterol	62.36mg	53%
Sodium	106.1mg	11%
Potassium	194.42mg	10%
Total Carbs	9.95g	8%
Sugars	1.57g	16%
Dietary Fiber	1.21g	12%
Protein	6.57g	33%
Vitamin C	1.8mg	8%
Vitamin A	0.3mg	28%
Iron	0.3mg	5%
Calcium	49.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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