Chicken Stew with Sweet Potatoes and Dumplings
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.
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
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-label]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
Tried this recipe?Let us know how it was!