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 .
