Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings
photo by The Flying Chef
- Ready In:
- 5hrs 20mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 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
- 78.78 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
- 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.
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Reviews
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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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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.
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This was absolutely gorgeous!!! I have had this one saved for a while and boy was I missing out. The flavour was exceptional and I have to say perfect directions. I have never made dumplings before and my hubby is used to his mum's and he said they were gorgeous. Thanks there cyaos!! the only thing I did differently with the dumplings was to add some herbs as well as the cheese. They were very naughty for my usual diet, but so yummy, and well worth it. I also added some peas and I used parsnip instead of potato only because I had some to use up. Otherwise followed directions as stated. A great winter warmer and the perfect comfort food. We will be enjoying this one again this winter. Yum, Yum and Yum.
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The stew is AWESOME!! We just didn't care for the dumplings. The stew is so rich & flavourful - perfect seasoning!! I used 3 cups of carrots because I wanted to use up what I had on hand. I used boneless, skinless chicken breasts because that's what we prefer. I made my chicken broth from Bovril's concentrate. At the end of the cooking time, I decided the stew looked a little boring so I microwaved a 14 oz. can of peas & added that - glad I did. As for the dumplings, the cornmeal seemed to be too overpowering - my husband was actually surprised that there was cheese in them because he said he couldn't taste it.
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Tweaks
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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.
RECIPE SUBMITTED BY
I live in southern Alberta and am a paralegal for a mid-sized firm - I am the tongue-sticker-outer in the picture, the other girl is my best friend and my sister. I love to cook and will only bake occasionally. I would rather cook a five course meal than bake a cake. We eat a lot of ethnic food in our house - especially as the area we live in has few good restaurants - most are chain stores.
I had some severe health problems in the past and ended up losing my large intestine - as a result I try to eat healthy, non-processed foods that don't aggravate my condition. The only foods I really can't eat are shrimp and bean sprouts.
My two biggest passions would be camping and reading. The best is when I can be doing both at the same time! My boyfriend and I have been together for seven years and we have two wonderful, spoiled cats named Stew and Hummer.
A note on ratings: I believe that one of the most valuable features on this site is the ratings system. I rate dishes according to how I honestly felt about them. If I didn't like someone's dish I will give it a one or two star and explain why. I am not out to hurt anyone's feelings (and won't have mine hurt in return) but I don't think that rating a recipe high even when it has inherent flaws helps anyone else on the site. Just my take on things, you can take it or leave it.
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