Recipe by cyaos
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.
Top Review by ChefWantABe
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.
- 473.18 ml carrots, chopped
- 473.18 ml potatoes, chopped
- 1 large onion, diced roughly
- 4 garlic cloves, crushed
- 2 bay leaves
- 4.92 ml sage
- 2.46 ml black pepper
- 907.18 g chicken thighs, cut into 1 inch cubes
- 396.89 g can chicken broth
- 304.75 g can condensed cream of chicken soup
- 29.58 ml water
- 14.79 ml cornstarch
- 118.29 ml all-purpose flour
- 118.29 ml sharp cheddar cheese, shredded fine
- 78.07 ml cornmeal
- 4.92 ml baking powder
- 1.23 ml salt
- 1 large egg, beaten
- 29.58 ml milk
- 29.58 ml butter, melted
Directions See How It's Made
- 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.