Sunday Chicken Stew

Prep : 30 Minutes     Cook: 6-1/2 hours 
Makes  6 servings

You will love this recipe  because  you can prepare  the veggies  n Saturday  night , then in the morning  assemble  everything  in the slow cooker  before going  to church .

1/2           cup all-purpose flour
1              teaspoon salt
1/2           teaspoon  white pepper
1              broiler/ fryer  chicken ( about 3 pounds) cut up and skin removed
2             tablespoons canola oil
3             cuts 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  all-purpose  flour
2             teaspoon baking powder
1/2          teaspoon dried rosemary , crushed
1             egg , lightly beaten

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 onions ; sprinkle with rosemary . Add the  chicken and hot broth.
3 .      Cover and cook  on low for 6 hours  or until  chicken  juices run clear  , vegetables are tender  and stew is bubbling.
4 .       Remove chicken  ; when cool rnough  to handle , remove meat from the bones  and discard bones . Cut  meat into bite size  pieces  and retuen to slow cooker . Stir in peas .
5 .  FOR THE DUMPLINGS:  In  a small bowl , combine  the flour , baking powder  . salt and rosemary . Combine  the egg  and milk , stir in dry ingredients . Drop by heaping easpoons  into simmering chicken mixture .
6 .        Cover and cook  on high  for 30 minutes  or until a toothpick  inserted  in a dumpling  comes out clean . (do not lift the cover  while simmering).
    STOVETOP SUNDAY CHICKEN STEW:
In a Dutch oven , brown chicken , then add broth  to the pan . Return chicken  to pan with rosemary . Cover and simmer  for 1 hour . Add carrots  , celery and onions ; cover  and simmer  30 minutes longer . Cut up chicken  and prepare dumplings  as directed . Teturn chicken  to pan with peass . Add dumpling. Cover and simmer  for 20 minutes .