Chicken Stew with Rosemary Dumplings (Slow Cooker)

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The name says it all!

Preparation time: 30 min
Cooking time: 4-10 hours

Serves: 4 to 6


1/2 cup all purpose flour
1 tsp salt
1/2 tsp black pepper
2-3 lb chicken pieces
1 tbsp vegetable oil
4 large carrots, peeled and sliced 1
inch thick
2 stalks celery, sliced 1/2 inch thick
1 onion, thinly sliced
1 tsp dried rosemary
2 cups chicken stock
1 cup frozen peas


1 cup all-purpose flour
2 tsp baking powder
1/2 tsp dried rosemary
1/2 tsp salt
1/2 cup milk
1 egg, slightly beaten
Fresh rosemary sprigs


1. In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8-10 minutes or until brown on all sides. Set aside.

2. Add carrots, celery, onion and rosemary to slow cooker. Set chicken pieces over vegetables. Pour 1/2 cup chicken stock into skillet and cook over medium-high heat scraping up brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

3. Dumplings: In a bowl sift together flour, baking powder, rosemary and salt. In a measuring cup combine combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25-30 minutes or until tester inserted in center of dumpling comes out clean. Serve garnished with fresh rosemary sprigs

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