Chicken and dumplings recipe

Ingredients

• 2 cups chopped carrots
• 2 cups chopped potatoes
• 1½ cups chopped parsnips
• 1 clove garlic, minced
• 2 bay leaves
• 1 tsp dried sage, crushed
• ¾ tsp salt
• ¼ tsp ground black pepper
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 (14-ounce) can chicken broth
• 1 (10¾-ounce) can condensed cream of chicken soup
• 2 tbsp water
• 1 tbsp cornstarch
• ½ cup all-purpose flour
• ½ cup shredded cheddar cheese (2 ounce)
• 1/3 cup cornmeal
• 1 tsp baking powder
• 1 egg, beaten
• 2 tbsp milk
• 2 tbsp butter, melted

1. For stew, in a 4 or 5 quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, ½ tsp salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour over chicken.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.
4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the remaining ¼ tsp salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.
5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.)