Chicken Stew with Rosemary Dumplings

1. 1

   Combine flour, salt & pepper.

2. 2

   Add chicken pieces to flour & toss to coat.

3. 3

   Add chicken pieces to flour mixture & toss to coat.

4. 4

   Transfer to plate.

5. 5

   In a nonstick skillet, heat oil over medium-high heat, add chicken pieces & cook until brown on all sides.

6. 6

   Set aside.

7. 7

   Add carrots, celery, onion and rosemary to slow cooker.

8. 8

   Set chicken pieces over vegetables.

9. 9

   Pour 1/2 cup stock into skillet and cook over medium high heat, scraping up brown bits from bottom of pan.

10. 10

    Pour pan juices into slow cooker along with remaining stock.

11. 11

    Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours, until vegetables are tender and stew is bubbling.

* Per serving · 4 servings · Values may vary.

No additional tips available.