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Chicken Stew with Potato Dumplings

  • Cook Time: 4 hours (high) or 6 hours (low)
  • Course: Soups & Salads

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  • 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


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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