|09:30 pm - Chicken and Dumplings|
- 2 cups chopped carrots
- 2 cups chopped potatoes
- 1-1/2 cups chopped parsnips
- 1 clove garlic, minced
- 2 bay leaves
- 1 teaspoon dried sage, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 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 shredded cheddar cheese (2 ounces)
- 1/3 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 tablespoons milk
- 2 tablespoons butter, melted
1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.
4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.
5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.