Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1 large onion, diced roughly
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon sage
• 1/2 teaspoon black pepper
• 2 lbs chicken thighs, cut into 1 inch cubes
• 1 (14 ounce) can chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup sharp cheddar cheese, shredded fine
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons milk
• 2 tablespoons butter, melted

Recipe

• 1 in a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
• 2 place chicken on top of the vegetables.
• 3 in a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
• 4 cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
• 5 turn slow cooker to high heat. remove and discard bay leaves. combine water and cornstarch and stir into stew until combined.
• 6 in a medium bowl combine flour, cheese, cornmeal, baking powers and salt. in a small bowl combine egg, milk and melted butter. add egg mixture to flour mixture. stir with a fork until just moistened.
• 7 use 2 spoons to drop dough directly on top of stew. cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. do not life cover during cooking.