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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 Ingredients:
1/2 cup king arthur unbleached 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 king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1 egg, lightly beaten |
1/2 cup 2% milk |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and 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.
2. 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 for 6-8 hours or until chicken is tender, vegetables are tender and stew is bubbling.
3. 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.
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 for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings.
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