Ingredients
| 2 cups chopped carrots |
| 2 cups chopped potatoes |
| 1-1/2 cups chopped parsnips |
| 1 clove garlic, minced |
| 2 bay leaves |
| 1 teaspoon dried sage, crushed |
| 1/2 teaspoon salt |
| 1/4 teaspoon ground black pepper |
| 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces |
| 1 14-ounce can chicken broth |
| 1 10-3/4-ounce can condensed cream of chicken soup |
| 2 tablespoons water |
| 1 tablespoon cornstarch |
| 1/2 cup all-purpose flour |
| 1/2 cup shredded cheddar cheese (2 ounces) |
| 1/3 cup cornmeal |
| 1 teaspoon baking powder |
| 1/4 teaspoon salt |
| 1 egg, beaten |
| 2 tablespoons milk |
| 2 tablespoons butter, melted |
Preparation
| 1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the 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 1/4 teaspoon 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.) |
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