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.
Ingredients
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3 poundsbone-in chicken thighs, skin removedsee savings
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2 largecarrots, peeled and cut into 1/2-inch coinssee savings
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2ribs celery, trimmed and cut into 1/2-inch piecessee savings
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3 medium-sizeparsnips, peeled and cut into 1/2-inch coinssee savings
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1 largesweet potato (about 1 pound), peeled and cut into 1-inch cubessee savings
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4scallions, trimmed and choppedsee savings
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1quart chicken brothsee savings
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1/2 teaspoondried sage leavessee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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1 package(1.1 pounds) shelf-stable fully cooked gnocchi (dumplings)see savings
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2 tablespoonscornstarch mixed with 1/4 cup cool watersee savings
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Hot sauce, to tastesee savings
Directions
1.
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.
2.
Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.
3.
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.
4.
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: Calories 362, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 72 mg, Sodium 881 mg, Carbohydrate 45 g, Fiber 4 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
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