I got this recipe from MSN Lifestyles and couldn't find this recipe posted on here. This is really quick and easy to make on a busy or cold weeknight. I have posted my slightly modified version.
- 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
- 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.