Chicken Stew with Potato Dumplings
Recipe from Family Circle

Adding dumplings to a slow cooker stew is a cinch when you use purchase gnocchi. These Italian dumplings blend beautifully with the chicken, parsnips, and sweet potatoes in the sage-seasoned broth.

Chicken Stew with Potato Dumplings

by 12  people

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  • 3   pounds 
    bone-in chicken thighs, skin removed
  • 2   large 
    carrots, peeled and cut into 1/2-inch coins
  • 2   
    ribs celery, trimmed and cut into 1/2-inch pieces
  • 3   medium-size 
    parsnips, peeled and cut into 1/2-inch coins
  • 1   large 
    sweet potato (about 1 pound), peeled and cut into 1-inch cubes
  • 4   
    scallions, trimmed and chopped
  • 1   quart 
    chicken broth
  • 1/2  teaspoon 
    dried sage leaves
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground black pepper
  • 1   package 
    (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings)
  • 2   tablespoons 
    cornstarch mixed with 1/4 cup cool water
    Hot sauce, to taste
Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Cover with chicken broth and 1 cup water; season with sage, salt and pepper.
Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.
After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high. Add gnocchi, cover and cook for 10 minutes. Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones.
Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot. Cover and cook 10 to 20 minutes, until thickened slightly. Add hot sauce to taste before serving.
Nutrition information
Per Serving: cal. (kcal) 362, Fat, total (g) 10, chol. (mg) 72, sat. fat (g) 3, carb. (g) 45, fiber (g) 4, pro. (g) 23, sodium (mg) 881, Percent Daily Values are based on a 2,000 calorie diet
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