Chicken Stew with Dumplings

I searched for a long time for a chicken stew with dumplings recipe.  I wanted something creamy, herbalicious, and filling — essentially the chicken version of my favorite beef stew recipe.  But, all I found were recipes that relied heavily on Campbell’s soups as the base (everything starts to taste the same after a while) or included tomatoes (which my kids prefer to eat in disguise, as in spaghetti sauce).  It was tougher than I thought to find what I wanted!

Finally, I came across a promising recipe somewhere on the Web. Thanks to my spectacular filing techniques, however, the original printout is lost. I apologize that I cannot give proper credit here for the inspiration for this yummy chicken stew recipe that your family is sure to love.  I’ve successfully tested it on my family multiple times for approval (eight thumbs up).

If you need a second recommendation, this is also a hit at a friend’s house. She came by one day to pick up her boys as this was simmering in the crockpot.  As she entered the house, she said, “What is that incredible smell?”  I sent her the recipe and she has made it at least twice.

I’d say that chicken stew with dumplings is a good bet for even your pickiest eater.  My own quirky and stubborn five-year-old (who, notably, hasn’t willingly eaten a cooked vegetable in three years), ate the peas, carrots AND sweet potato last night completely on her own. No cajoling or pleading necessary!  Maybe it has nothing to do with this recipe, I don’t know. Perhaps we slipped into some alternate reality or something, but whatever it was I was pretty psyched and am taking all the credit.  Just try to stop me 🙂

The labor for this chicken stew with dumplings mainly involved slicing, dicing, and cutting. Then you go off and live your life while the magic happens in the slow cooker. The dumplings take about 30 minutes at the end. They do make it a bit special, but you can easily skip that part and instead serve this stew up with crusty bread or some corn bread to sop up the bits left in the bowl.

Chicken Stew with Dumplings
Serves 6

4 cups chicken broth
2 cups sliced carrots
1 cup chopped onion
1 large green pepper, chopped
1/2 cup sliced celery
1 lb boneless skinless chicken breast, cut into 1-in pieces
1 large sweet potato, peeled and cut into chunks
1 cup frozen peas
1 teaspoon dried basil
¾ teaspoon dried rosemary (or sage)
¼ teaspoon dried tarragon (or thyme)
¾ teaspoon salt
¼ teaspoon black pepper

2/3 cup flour and 1 cup chicken broth – whisked together
¼ cup whipping cream or half-n-half

1) In crockpot, put first 13 ingredients (chicken broth through black pepper)  Cook on low for 6-7 hours.
2) Add flour mixture, stir and cook 30 minutes more.
3) Add whipping cream, stir and cover until heated through again (about 10 minutes)
4) While you wait, mix together dumpling dough:
Combine 1 c. flour, 2 t. baking powder, and 1/2 t. salt;
Separately, combine 1 beaten egg, 2 T. oil, and 1/4 c. lowfat milk
Mix wet ingredients into dry, stirring with a fork must until moistened
5) Drop dough by large spoonfuls onto hot stew (about 6 dumplings). COVER for another 45 minutes.  Dumpling are done when toothpick inserted comes out clean.

Enjoy!