Our weather has been like a yo-yo. In one week, we went from 75 degrees to 40 degrees and then back to 70 degrees. It's nuts! No wonder everyone I know is getting sick.
I don't care if I'm wearing short sleeves and capris...it's still winter in my books. So, I'm still going to make stew. And I'm using winter veggies (cause that's what's on sale). I'm a stick-in-the-mud.
Seriously, though, this stew is delicious and budget friendly. Miss Pebbles just LOVED it. It's always a happy day when the kiddos like eating something nutritious! Hope you enjoy it as much as we did!
Begin by combining your winter veggies in a large slow cooker. I chopped up parsnips, celery, onion, and acorn squash. I also tossed in a handful of baby carrots. So colorful!
Add enough chicken broth to cover the veggies (about 6-8 cups). Top with precooked, shredded chicken and seasonings. Cover and cook on high for 4 hours.
For the dumplings, combine dry ingredients and wet ingredients in separate bowls. Mix together until just moistened.
Drop by tablespoons over stew. Cover again and cook on high an additional 30 minutes.
Serve stew topped with dumplings. It makes a delicious meal no matter the weather!
Winter Chicken Stew with Cornmeal Dumplings
For the stew:
- 1 cup baby carrots
- 2 parsnips, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 1 acorn squash, peeled, seeded, and chopped
- 1-2 cups cooked, shredded chicken
- 6-8 cups chicken broth
- salt and pepper, to taste
- 1 t. rosemary
Combine vegetables in a large slow cooker. Top with chicken. Pour chicken broth over top until it just covers (about 6-8 cups). Add seasonings. Cover and cook on high for 4 hours. Drop dumpling batter by tablespoons over stew; cover and cook on high an additional 30 minutes. Serves 6.
For the dumplings:
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 t. baking powder
- dash salt
- 1 egg
- 2 T. milk
- 2 T. oil
Combine flour, cornmeal, baking powder, and salt. In a separate bowl, combine egg, milk, and oil. Add egg mixture to flour mixture; stir until just moistened.