Slow Cooker Sunday Chicken Stew

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1 broiler/fryer chicken (3 pounds), cut up and skin removed (Or use boneless)
2 tablespoons canola oil
3 cups chicken broth
6 large carrots, cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large sweet onion, thinly sliced
1 teaspoon dried rosemary, crushed
1-1/2 cups frozen peas

Dumplings:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1 egg, lightly beaten
1/2 cup 2% milk

Directions:

In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. 

In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.

In a 5-qt. slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low for 6-7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling.

Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. (I use boneless meat, save time) Cut meat into bite-size pieces and return to the slow cooker. Stir in peas.

For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. 

Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. 

Cover and cook on high for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). 

Yield: 6 servings.

Shared by Debbie McLean Warner