Chicken Stew with Sweet Potatoes and Dumplings

Chicken Stew with Sweet Potatoes and Dumplings was a huge hit when I served it for company back in April. In fact, several people asked for the recipe and have made it already. This tasty comfort food meal includes chicken, sweet potatoes, mixed vegetables and some of the lightest, fluffiest dumplings imaginable.

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Back in April I offered to make a couple of crockpots full of chicken stew for our Thursday night Bible study group. They were both slightly different with seasonings and vegetables. But both were sure loved and raved over by our group. Sweet potatoes make a nice change from regular potatoes in a stew. I also changed up the seasonings in the dumplings so that this one includes chives instead of dill weed. Everyone loved, loved, loved this main dish entree!

I get that some people don’t have time to cook off a whole chicken and make your own broth. So if that’s you, simply buy shredded chicken (or use leftover rotisserie chicken) and purchase chicken broth. The nice thing about this recipe is most of the ingredients are tossed in the crockpot right away. That gives you time to work on something else for a few hours. Then you add the mixed vegetables and cook a little longer. Finally, you add the dumplings and cook them until done. In crockpots that’s usually about 45-60 minutes. If you do this recipe on the stove top, the dumplings should be done in 30 minutes.

Please don’t allow the amount of ingredients to freak you out so you won’t even look at the recipe! This entree is absolutely delightful and worth making even though it uses several different things. Whether you serve the stew for lunch or dinner, it’s a great hearty meal that’s made in the slow cooker so it won’t heat up your house during the summer. The variety of the vegetables makes it a wonderful change from regular beef stew recipes.

Chicken Stew with Sweet Potatoes and Dumplings is one of those recipes that you’ll keep coming back to. It’s excellent for family or company dinners. You will be amazed at how often your family asks for this fantastic main dish. You will too!

Chicken Stew with Sweet Potatoes and Dumplings is a fantastic main dish meal.

The nice thing about this recipe is that it’s made in the crockpot.

The dumplings are fluffy, airy and wonderful to the taste buds.

Here’s what I did.

I used these ingredients to make the stew.

Place shredded chicken in a crockpot.

Add chicken broth (and if you don’t have a full six cups, add a little water).

Add peeled, chopped sweet potatoes, onions and celery.

Add seasonings and two bay leaves.

Stir to combine. Cover with lid.

Cook on high approximately 2 to 3 hours until veggies start getting tender.

Add frozen mixed vegetables.

Stir to combine. Cover with lid.

Cook on high about 30-60 minutes until veggies are just about fork tender. Remove bay leaves.

Combine flour and water and stir very well until NO lumps remain.

Add flour paste mixture to crockpot ingredients and stir well to combine.

I used these ingredients for the dumplings.

Combine melted butter, egg and half-and-half in a medium mixing bowl.

Whisk to combine and set aside.

In a separate large mixing bowl. Place flour, salt, pepper, baking powder, parsley, chives, rosemary and thyme.

Stir dry ingredients to combine.

Add wet ingredients to the dry ingredients.

Stir to combine.

Dollop large serving spoons full of dumpling dough onto the ingredients in the crockpot.

Cover with lid and cook on high about 30-45 minutes or until dumplings are no longer gooey in the centers. This may take almost an hour depending on the crockpot.

Serve with a little fresh thyme, if desired.

This amazing one-dish meal is made in the slow cooker.

Every bite is mouthwatering. You’ll love the dumplings!

Here’s the recipe.

CHICKEN STEW WITH SWEET POTATOES AND DUMPLINGS

(My own concoction)

Chicken Stew with Sweet Potatoes and Dumplings

Teresa Ambra

Chicken Stew with Sweet Potatoes and Dumplings is just plain awesome! This fabulous main dish includes sweet potatoes and mixed vegetables in a thick, delicious chicken stew. Then it's topped with light, airy and fluffy dumplings seasoned with rosemary, thyme and chives. The best thing about this recipe is that it's made in the crockpot so you don't have to keep watch over it the whole time the stew is cooking. Plus, it's a one-dish meal that you don't have to prepare a lot of sides for. Our company raved over this wonderful main dish entree.

No ratings yet

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Chicken, Main Dish

Cuisine American

Servings 12

Calories 225 kcal

Equipment

• 1 crockpot
• 1 sharp knife to cut vegetables
• 1 vegetable peeler
• measuring cups
• measuring spoons
• 1 small bowl
• 1 soup ladle
• 1 wooden spoon
• 2 small mixing bowls
• 1 whisk

Ingredients

  

1x2x3x

CHICKEN STEW:

• 4 cups chicken shredded
• 1 tsp. Salt and pepper to taste
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. dried chives
• 1 tbsp. dried parsley
• 2 bay leaves
• 6 cups chicken broth
• 2 small sweet potatoes peeled and chunked
• 12 oz. bag frozen mixed vegetables
• 2 ribs celery cut in one-to two-inch pieces
• 1 large onion cut in strips
• 1/3 to 1/2 cup flour
• 1/3 to 1/2 cup cold water or as needed

DUMPLINGS:

• 1 1/2 cups all-purpose flour (I used unbleached)
• 3 tsp. baking powder
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 tbsp. dried parsley
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. dried chives
• 1 large egg beaten
• 3/4 cup half-and-half
• 1 tbsp. salted butter melted

Instructions

 

CHICKEN STEW:

• Place meat and chicken broth in a large 7-qt. crockpot.
• Add sweet potatoes, celery, onion, bay leaves, salt, pepper and herbs and cook on high approximately two to three hours or until veggies are almost cooked through.
• Add mixed vegetables and cook an additional 30 to 60 minutes or until potatoes are cooked through.
• Remove bay leaves.
• Combine flour and water and stir thoroughly until no lumps remain.
• Stir into crockpot.
• Add dumplings.
• Cover with lid and cook on high an additional 45-60 minutes or until dumplings are no longer doughy in the middle.

DUMPLINGS:

• In a small mixing bowl, combine flour, baking powder, salt, pepper, parsley, chives, thyme and rosemary.
• In a separate bowl whisk egg, half-and-half and melted butter.
• Add liquid mixture to dry mixture.
• Stir well to combine.
• Drop by large tablespoonfuls onto hot stew.
• Cover slow cooker with lid and continue cooking in crockpot 45-60 minutes, or until a toothpick inserted in the center of the dumplings comes out clean (and dumplings no longer look gooey on top).

Notes

NOTE: one whole chicken, cooked and deboned, yields approximately 7 cups of shredded chicken and 6 cups of seasoned chicken broth.

 

NOTE: Do not keep uncovering the lid while the dumplings are cooking. Wait a full 45 minutes before checking the first time. Then check again in 15 minutes for desired doneness.

 

NOTE: I checked at 45 minutes. While the inside of the dumplings tested done, some of the tops looked a little goopy, so I cooked an additional 15 minutes before I thought the bottoms of the dumplings were cooked through sufficiently.

 

NOTE: You can use either gluten free or regular flour in this recipe.

 

NOTE: I usually cook and debone a whole chicken one or two days in advance. I refrigerate (chicken in one container and broth in another) until ready to use in this recipe.

 

NOTE: You can use rotisserie or left over chicken and chicken broth in this recipe.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 225kcalCarbohydrates: 28gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 45mgSodium: 970mgPotassium: 393mgFiber: 4gSugar: 3gVitamin A: 5357IUVitamin C: 15mgCalcium: 183mgIron: 4mg

Keyword carrots, chicken, chicken and dumplings, chicken soup, corn, crockpot, green beans, main dish, peas, Slow Cooker, soup, stew, sweet potatoes

Tried this recipe?Let us know how it was!

This hearty Chicken Stew with Sweet Potatoes and Dumplings is perfect for family or company dinners.

Sweet potatoes and mixed vegetables are excellent with this delicious stew.

All of our company wanted seconds of this delectable stew recipe. You’ll understand why once you make up a batch.

You may also enjoy these delicious recipes!

Lentil Artichoke Stew

Slow Cooker Beef and Sweet Potato Stew

Creamy Sweet Potato Lentil Stew

Chicken Stew with Sweet Potatoes and Dumplings

Teresa Ambra

Chicken Stew with Sweet Potatoes and Dumplings is just plain awesome! This fabulous main dish includes sweet potatoes and mixed vegetables in a thick, delicious chicken stew. Then it’s topped with light, airy and fluffy dumplings seasoned with rosemary, thyme and chives. The best thing about this recipe is that it’s made in the crockpot so you don’t have to keep watch over it the whole time the stew is cooking. Plus, it’s a one-dish meal that you don’t have to prepare a lot of sides for. Our company raved over this wonderful main dish entree.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Chicken, Main Dish

Cuisine American

Servings 12

Calories 225 kcal

Equipment

• 1 crockpot
• 1 sharp knife to cut vegetables
• 1 vegetable peeler
• measuring cups
• measuring spoons
• 1 small bowl
• 1 soup ladle
• 1 wooden spoon
• 2 small mixing bowls
• 1 whisk

Ingredients

  

1x2x3x

CHICKEN STEW:

• 4 cups chicken shredded
• 1 tsp. Salt and pepper to taste
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. dried chives
• 1 tbsp. dried parsley
• 2 bay leaves
• 6 cups chicken broth
• 2 small sweet potatoes peeled and chunked
• 12 oz. bag frozen mixed vegetables
• 2 ribs celery cut in one-to two-inch pieces
• 1 large onion cut in strips
• 1/3 to 1/2 cup flour
• 1/3 to 1/2 cup cold water or as needed

DUMPLINGS:

• 1 1/2 cups all-purpose flour (I used unbleached)
• 3 tsp. baking powder
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 tbsp. dried parsley
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. dried chives
• 1 large egg beaten
• 3/4 cup half-and-half
• 1 tbsp. salted butter melted

Instructions

 

CHICKEN STEW:

• Place meat and chicken broth in a large 7-qt. crockpot.
• Add sweet potatoes, celery, onion, bay leaves, salt, pepper and herbs and cook on high approximately two to three hours or until veggies are almost cooked through.
• Add mixed vegetables and cook an additional 30 to 60 minutes or until potatoes are cooked through.
• Remove bay leaves.
• Combine flour and water and stir thoroughly until no lumps remain.
• Stir into crockpot.
• Add dumplings.
• Cover with lid and cook on high an additional 45-60 minutes or until dumplings are no longer doughy in the middle.

DUMPLINGS:

• In a small mixing bowl, combine flour, baking powder, salt, pepper, parsley, chives, thyme and rosemary.
• In a separate bowl whisk egg, half-and-half and melted butter.
• Add liquid mixture to dry mixture.
• Stir well to combine.
• Drop by large tablespoonfuls onto hot stew.
• Cover slow cooker with lid and continue cooking in crockpot 45-60 minutes, or until a toothpick inserted in the center of the dumplings comes out clean (and dumplings no longer look gooey on top).

Notes

NOTE: one whole chicken, cooked and deboned, yields approximately 7 cups of shredded chicken and 6 cups of seasoned chicken broth.

 

NOTE: Do not keep uncovering the lid while the dumplings are cooking. Wait a full 45 minutes before checking the first time. Then check again in 15 minutes for desired doneness.

 

NOTE: I checked at 45 minutes. While the inside of the dumplings tested done, some of the tops looked a little goopy, so I cooked an additional 15 minutes before I thought the bottoms of the dumplings were cooked through sufficiently.

 

NOTE: You can use either gluten free or regular flour in this recipe.

 

NOTE: I usually cook and debone a whole chicken one or two days in advance. I refrigerate (chicken in one container and broth in another) until ready to use in this recipe.

 

NOTE: You can use rotisserie or left over chicken and chicken broth in this recipe.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 225kcalCarbohydrates: 28gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 45mgSodium: 970mgPotassium: 393mgFiber: 4gSugar: 3gVitamin A: 5357IUVitamin C: 15mgCalcium: 183mgIron: 4mg

Keyword carrots, chicken, chicken and dumplings, chicken soup, corn, crockpot, green beans, main dish, peas, Slow Cooker, soup, stew, sweet potatoes

Tried this recipe?Let us know how it was!