I have a huge “Fix it and Forget it” cookbook, which has over 1700 slow cooker recipes. I used the Chicken Mushroom Stew recipe, with a few minor changes, and thought some dumplings would go well with this hearty stew.
Chicken Mushroom Stew & Dumplings
Serves 6
Ingredients – Stew
4 boneless skinless chicken breast halves
2 tablespoons olive oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
1 cup chopped green pepper
3 garlic cloves, minced
3 medium tomatoes, chopped
1 can (6 ounces) tomato paste
2 cups chicken stock
½ cup red wine
2 teaspoons each dried thyme, oregano, marjoram, and basil
Ingredients – Dumplings
2 cups all purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 egg, beaten
2 tablespoons olive oil
½ cup skimmed milk
Directions
Cut chicken into 1-in. cubes and brown in 1 tablespoon oil in a large skillet.
Use a slotted spoon to transfer to the slow cooker.
In the same skillet, saute the mushrooms, onion, garlic and green pepper in remaining oil until al dente.
Place in slow cooker. Add the tomatoes, tomato paste, chicken stock, red wine and seasonings.
Cover and cook on low for 4 hours or until the meat is no longer pink and vegetables are tender.
About 30 minutes before serving start to make the dumplings.
Combine flour, salt and baking powder in large bowl.
In a separate bowl, combine egg, olive and milk until smooth and add to the flour mixture.
Drop large tablespoons of the mixture into the stew until it covers the surface of the stew.
Cover and simmer for an additional 20 minutes. The dumplings will expand to cover the pot and a soft crust will form on the top while staying soft inside.
Thumbs up from Kathleen and Kerry and I have to say I was in agreement that was indeed a really good stew. The dumplings were perfectly cooked, soft, slightly salty and very tasty. The next day the stew and dumplings were even better, the next fantastic and by the third, this was the best stew I have ever made. Seriously!
