Ingredients
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2 cups carrots, chopped
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2 cups potatoes, chopped
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1 large onion, diced roughly
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4 garlic cloves, crushed
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2 bay leaves
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1 teaspoon sage
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1/2 teaspoon black pepper
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2 lbs chicken thighs, cut into 1 inch cubes
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1 (14 ounce) can chicken broth
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1 (10 3/4 ounce) can condensed cream of chicken soup
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2 tablespoons water
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1 tablespoon cornstarch
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1/2 cup all-purpose flour
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1/2 cup sharp cheddar cheese, shredded fine
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1/3 cup cornmeal
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1 teaspoon baking powder
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1/4 teaspoon salt
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2 tablespoons milk
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2 tablespoons butter, melted
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1 large egg, beaten
Instructions
- In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
- Place chicken on top of the vegetables.
- In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
- Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
- Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
- In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
- Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.