Chicken Stew and Dumplings

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Perfect for a cold night!

Difficulty: Easy - for beginners
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: n 

Ingredients

Stew:
• 3 pounds skinless, boneless chicken cut into bite-size pieces (I used 3.25 lbs just because we are a big time meat house lol)
• 1/2 teaspoon olive oil
• 3 cloves garlic, crushed
• 1/2 cup water
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon Italian-style seasoning
• 1 apple - peeled, cored and cut into eighths
• 3 small red potatoes, cut into eighths
• 1 onion, cut into eighths (I threw away 2/8ths because [imo] it was just too much onion)
• 1 packet McCormick chicken gravy mix
• 1 packet Lipton onion mix

Dumplings:
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1 tablespoon margarine
• 1/2 cup milk

Method

Stew:
1. Heat oil, chicken and garlic until fully cooked
2. Add chicken and all the ingredients in Crockpot. Mix very well
3. Cook for 6-8 hours

Dumplings:
1. Mix flour, baking powder, sugar and salt in a bowl.
2. Cut in butter.
3. Stir in milk to make a soft dough.
4. Drop by spoonfuls into boiling stew or broth – I used a 32 oz box of chicken broth
5. Simmer 15 minutes

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