Chicken Stew with Sweet Potatoes and Dumplings

🧂 Ingredients

• 4 cups chicken

  shredded
• 1 tsp. Salt and pepper

  to taste
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. dried chives
• 1 tbsp. dried parsley
• 2 bay leaves
• 6 cups chicken broth
• 2 small sweet potatoes

  peeled and chunked
• 12 oz. bag frozen mixed vegetables
• 2 ribs celery

  cut in one-to two-inch pieces
• 1 large onion

  cut in strips
• 1/3 to 1/2 cup flour
• 1/3 to 1/2 cup cold water

  or as needed
• 1 1/2 cups all-purpose flour

  (I used unbleached)
• 3 tsp. baking powder
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 tbsp. dried parsley
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. dried chives
• 1 large egg

  beaten
• 3/4 cup half-and-half
• 1 tbsp. salted butter

  melted

Instructions

• 1 Place meat and chicken broth in a large 7-qt. crockpot.
• 2 Add sweet potatoes, celery, onion, bay leaves, salt, pepper and herbs and cook
  on high approximately two to three hours or until veggies are almost cooked
  through.
• 3 Add mixed vegetables and cook an additional 30 to 60 minutes or until potatoes
  are cooked through.
• 4 Remove bay leaves.
• 5 Combine flour and water and stir thoroughly until no lumps remain.
• 6 Stir into crockpot.
• 7 Add dumplings.
• 8 Cover with lid and cook on high an additional 45-60 minutes or until dumplings
  are no longer doughy in the middle.
• 9 In a small mixing bowl, combine flour, baking powder, salt, pepper, parsley,
  chives, thyme and rosemary.
• 10 In a separate bowl whisk egg, half-and-half and melted butter.
• 11 Add liquid mixture to dry mixture.
• 12 Stir well to combine.
• 13 Drop by large tablespoonfuls onto hot stew.
• 14 Cover slow cooker with lid and continue cooking in crockpot 45-60 minutes, or
  until a toothpick inserted in the center of the dumplings comes out clean (and
  dumplings no longer look gooey on top).

Nutrition Info