Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings
Ready In: 5 hrs 20 mins
Serves: 8
Ingredients
- 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 3/4ounce) 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
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off