Chicken Stew with Dumplings

Chicken stew is one way to cook chicken that I don’t mind eating. Dumplings are something that I think you should have with every stew, but is an absolute necessity with chicken stew. Since my wife doesn’t like dumplings I have had to get creative, I use gnocchi as the dumplings. Less mess than making dumplings also. This is a time I use my slow cooker. Think it’s about 25 years since I looked at a recipe for chicken stew. I just put things in the slow cooker we like. Think that is the best way to make chicken stew. For this I find a whole chicken is best

1 chicken 3 to 4 pounds skin removed

2 and 1/2 cups chicken broth

5 medium carrots cut in chunks

3 onions cut in quarters

1 large bay leaf

1 teaspoon each of salt, pepper, garlic powder, onion powder, Italian seasoning mixed together

2 tablespoons cornstarch

3 tablespoons chicken broth

1 package gnocchi

Take the spice mixture and rub on the outside and inside of the chicken, place in the slow cooker. Add the bay leaf, carrots, onions, and chicken broth to the slow cooker, cover and cook on high for 5 hours.

After the 5 hours remove the chicken, mix 2 tablespoons cornstarch with 3 tablespoons cold chicken broth, add to the pot and stir. While the sauce is thickening, takes about 15 minutes, cook the gnocchi according to package directions. When cooked add to pot and mix in. Remove the chicken from the bones leaving in good sized pieces and return to the pot, cover and cook for for 15 minutes longer. You can make it pretty on the plate with chives or parsley if you like.

About Graham Stewart

This is me on a bad day.
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