Sunday Chicken Stew

A yummy crockpot meal from taste of home.

• Ready In: 7 hrs 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup flour
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper
• 1  broiler (3 lbs.) or 1  broiler-fryer chicken, cut up and skin removed (3 lbs.)
• 2  tablespoons  vegetable oil
• 3  cups chicken broth
• 6  large carrots, cut into 1 inch pieces
• 2  celery ribs, cut into 1/2 inch pieces
• 1  large sweet onion, thinly sliced
• 1  teaspoon dried rosemary, crushed
• 1 1⁄2 cups  frozen peas

• Dumplings

• 1  cup flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried rosemary, crushed
• 1  egg, beaten
• 1⁄2 cup milk

Directions

1. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.
2. In a 5 quart slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling. Stir in peas.
3. For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high for 25-30 minutes or until a toothpick inserted in a dumplings comes out clean [do not lift the lid while simmering].