Chicken Stew with Potato Dumplings
- Cook Time: 4 hours (high) or 6 hours (low)
- Course: Soups & Salads
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Ingredients
- 3 pounds bone-in chicken thighs, skin removed
- 2 large carrots, peeled and cut into 1/2-inch coins
- 2 ribs celery, trimmed and cut into 1/2-inch pieces
- 3 medium-size parsnips, peeled and cut into 1/2-inch coins
- 1 large sweet potato (about 1 pound), peeled and cut into 1-inch cubes
- 4 scallions, trimmed and chopped
- 1 quart chicken broth
- 1/2 teaspoon dried sage leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 package (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings)
- 2 tablespoons cornstarch mixed with 1/4 cup cool water
- Hot sauce, to taste
Directions
Step 1
Place chicken in a 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner. Top with carrots, celery, parsnips, sweet potato and scallions.
Step 2
Cover with chicken broth and 1 cup water; season with sage, salt and pepper.
Step 3
Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.
Step 4
After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high.
Step 5
Add gnocchi, cover and cook for 10 minutes.
Step 6
Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones.
Step 7
Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot.
Step 8
Cover and cook 10 to 20 minutes, until thickened slightly.
Step 9
Add hot sauce to taste before serving.
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