This chicken stew is one of my favorite stews, as it's loaded with flavors from some of my favorite veggies -- mushrooms and peppers. Normally, this recipe is made with herb dumplings, but I decided to try Bobby Flay's dumplings for the Food Network Chef's Cooking Challenge.
Chicken Stew with Dumplings - Adapted from Mom
2 C carrots, sliced
1 C onion, chopped
1 large green pepper, chopped
1/2 C celery, sliced
2 cans (14oz) chicken broth
1/3 C flour
1 lb. chicken breasts, shredded
1 large potato, cut into 1-inch cubes
6 oz. mushrooms, sliced
3/4 C frozen peas
1 tsp. basil
1/4 tsp. rosemary
1/2 tsp. salt
1/4 tsp. pepper
1/4 C milk
Bobby Flay's Dumplings - Modified from Bobby Flay
1 C milk
4-5 T butter
1/2 tsp. salt
1 C flour
2 eggs
Begin by cooking chicken breasts in a little water in a crockpot. Cook on high for 1-2 hours, or on low for 2-4 hours. Remove chicken from the crockpot and allow it to cool before you shred it! Remove excess liquid from the crockpot.
Place carrots, onion, bell pepper and celery in the crockpot. Stir in all but 1 C chicken broth. Cover and cook on low in the crockpot for 2 hours.
Then, stir in the flour into the remaining 1 C chicken broth until smooth. Stir into the slow cooker. Then, add peas, chicken, mushroom and potato. Season with spices. Cover and cook on low for 4 hours, or until veggies are tender.
When veggies are tender, stir in milk before beginning to prepare the dumplings.
To make the dumplings, bring the milk and butter to a boil in a small saucepan.
When boiling, remove the pan from the heat, and add the flour immediately.
Then, add in the eggs and salt, stirring to make a sticky dough.
Drop the dumplings into the soup and turn the crockpot up to high.
Simmer the dumplings in the soup uncovered until the dumplings rise. .... Slight problem... mine didn't rise. :(
It was still tasty... but the dumplings didn't turn out the best. Maybe Lucy had better luck.....
This post is also linked to Crockpot Wednesdays and Soups, Salads and More at the Krazy Kitchen.
