- --- Stew ---
- Chicken Broth 6 Cups
- Marjoram 1 Tbsp
- Garlic Powder 1 Tbsp
- Uncooked Diced Chicken 6 Cups
- Olive Oil 2 Tbsp
- Onion, Diced 1
- Large Carrots, Sliced 4
- Celery, Sliced 4
- --- Dumplings ---
- Whole Wheat Pastry Flour 2 Cups
- Baking Soda 1 Tbsp
- Salt 1/2 tsp
- Olive Oil 3 Tbsp
- Milk 1 Cup
- Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top).
- Add the marjoram and garlic powder to the broth and turn the crock pot to high
(stove top, bring to a slow boil)
- In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
- Add the veggies and diced chicken to the crock pot (or soup pot).
- In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
- Pour in the oil and milk and mix with a wooden spoon.
- (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)
STOVE TOP DIRECTIONS:
- Boil until the dumplings and chicken are cooked.
SLOW COOKER DIRECTIONS:
- I cooked this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker to low and cook until the dumplings and chicken are cooked through. (My guess is about 6 hours). It’s important to know how your slow cooker cooks here. Every slow cooker is slightly different.
- Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.