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    You are in: Home / Recipes / Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings Recipe
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    Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

    Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    cyaos's Note:

    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.

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    Units: US | Metric


    1. 1
      In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
    2. 2
      Place chicken on top of the vegetables.
    3. 3
      In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
    4. 4
      Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
    5. 5
      Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
    6. 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. 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.

    Ratings & Reviews:

    • on March 20, 2011


      Great flavor but I didn't like the fact that the dumplins stayed gritty from the cornmeal and you can't even tell there is cheese in them.The soup itself tasted great but next time I think I will stick with regular flour dumplins.I used a can of cream of celery instead of chicken because thats what I had and I loved the slightly creamy note it added.

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    • on May 24, 2010


    • on September 19, 2009


      Cyaos, by chance do you have the original recipe? I missed placed it and like the parsnips in it. I make this soup all the time and it turns out every time! Sometimes, I'll put in frozen egg noodles instead of making the dumplings. You need to add a bit more water and/or broth to the soup because the noodles will absorb liquid.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

    Serving Size: 1 (334 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 449.5
    Calories from Fat 235
    Total Fat 26.2 g
    Saturated Fat 9.2 g
    Cholesterol 137.4 mg
    Sodium 739.5 mg
    Total Carbohydrate 25.7 g
    Dietary Fiber 2.6 g
    Sugars 2.8 g
    Protein 26.8 g

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