Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

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.

Ingredients Nutrition

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.
Most Helpful

3 5

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.

3 5

5 5

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.