Chicken and Mushroom Stew with Dumplings

Chicken Mushroom Stew with Dumplings: The Winter Blanket You Can Eat

So, last week I declared that winter was here. The evidence? A “balmy” 38 degrees. I was feeling smug in my layers and wool socks—until this weekend happened. Chicago, in its infinite wisdom, decided to serve up a chilling 20 degrees.

But you know what? 20 degrees is prime soup weather, and if I’m going to be a human popsicle, I might as well do it with a bowl of something warm and comforting in hand. Enter: Chicken Mushroom Stew with Dumplings—a recipe that’s as cozy as binge-watching your new favorite show on Netflix. This weekend mine was the adorable A Man on the Inside with Ted Danson.

Servings

6

Ready In:

5.5 Hours

Good For:

Lunch, Dinner, Supper

Inroduction

About this Recipe

This stew started as a slow-cooker gem from my “Fix It and Forget It” cookbook (which has 1,700 recipes, btw—it’s basically the Wikipedia of slow cooking). Over time, I gave it an upgrade with dumplings, because carbs make everything better. Let’s get into the nitty-gritty of this winter wonder.

Ingredients

Stew

4 boneless, skinless chicken breast halves (cut into bite-sized cubes)
2 tablespoons olive oil, divided
8 ounces fresh mushrooms, sliced (the more mushrooms, the merrier)
1 medium onion, diced (cue the tears, but it’s worth it)
1 cup green pepper, chopped
3 garlic cloves, minced (vampire-proof your stew)
3 medium tomatoes, chopped
1 can (6 ounces) tomato paste
2 cups chicken stock
½ cup red wine (sip for you, pour for the stew)
1 teaspoon each: dried thyme, oregano, marjoram, basil, salt, and pepper

Dumplings

2 cups all-purpose flour (scoop, don’t pack—baking’s first rule)
1 teaspoon salt
4 teaspoons baking powder
1 egg, beaten
2 tablespoons olive oil
¾ cup skimmed milk

Step by Step Instructions

Brown the Chicken
Cut chicken into 1-inch cubes and brown in 1 tablespoon of olive oil in a large skillet. (Pro tip: Let it sizzle for that golden perfection.) Once browned, transfer to your slow cooker with a slotted spoon like the kitchen magician you are.
Sauté the Veggies
In the same skillet, sauté mushrooms, onion, green pepper, and garlic in the remaining oil until they’re just tender (or, as I like to call it, “veggie al dente”). Dump them into the slow cooker.
The Flavor Bomb
Add tomatoes, tomato paste, chicken stock, red wine, and all the herbs and seasonings to the slow cooker. Give it a good stir, cover, and let the magic happen on high for 4 hours. (This is the part where you can go binge-watch or read while your kitchen smells amazing.)
Dumpling Time
About 45 minutes before serving, it’s dumpling o’clock. Mix flour, salt, and baking powder in one bowl. In another, combine egg, olive oil, and milk. Slowly merge the wet into the dry until you’ve got a smooth dough.
Drop It Like It’s Hot
Drop large spoonfuls of dough onto the surface of the simmering stew. Cover and let it cook for 40 minutes. The dumplings will puff up like magic, forming a soft, crusty top that’s still pillowy inside.

Why You’ll Love It

This stew is like a warm hug —hearty, comforting, and filled with love (and wine). It’s perfect for those bone-chilling evenings when you just can’t deal with the outside world. Serve it with a side of gratitude for central heating and a good glass of Pinot Noir. Cheers to surviving winter one bowl at a time!

More Recipes

Chicken and Mushroom Stew with Dumplings