Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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This is really quick and easy to make on a busy or cold weeknight. Ingredients:
2 cups carrots, chopped |
2 cups potatoes, chopped |
1 large onion, diced roughly |
4 garlic cloves, crushed |
2 bay leaves |
1 teaspoon sage |
1/2 teaspoon black pepper |
2 lbs chicken thighs, cut into 1 inch cubes |
1 (14 ounce) can chicken broth |
1 (10 3/4 ounce) can condensed cream of chicken soup |
2 tablespoons water |
1 tablespoon cornstarch |
1/2 cup all-purpose flour |
1/2 cup sharp cheddar cheese, shredded fine |
1/3 cup cornmeal |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 large egg, beaten |
2 tablespoons milk |
2 tablespoons butter, melted |
Directions:
1. In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
4. Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
6. 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.
7. 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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