Crock Pot Chicken Stew with Cheddar Cornmeal Dumplings
Cozy up to a bowl of comfort with this Crock Pot Chicken Stew with Cheddar Cornmeal Dumplings—a hearty, flavor-packed meal that's perfect for weeknight dinners or chilly evenings. Tender chicken thighs, wholesome vegetables like carrots, celery, and potatoes, and a savory broth infused with thyme and garlic simmer to perfection in your slow cooker. But the real star? The fluffy cheddar cornmeal dumplings, bursting with cheesy goodness, that cook right on top of the stew for a rustic, one-pot masterpiece. This easy-to-make, slow-cooked chicken stew is thickened to just the right consistency and topped with golden, buttery dumplings for an irresistible finish. Serve this dish straight from the crock pot for a stress-free, soul-warming meal the whole family will love. Perfectly keyword-packed for "slow cooker chicken stew," "cheddar dumplings," and "comfort food recipes," this dish is a delicious standout!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and sliced
- 2 Celery stalks, diced
- 2 large Russet potatoes, peeled and chopped
- 3 cloves Garlic, minced
- 4 cups Chicken broth, low-sodium
- 1 14.5-ounce can Diced tomatoes, canned
- 1 cup Frozen peas
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour (for stew thickening)
- 2 tablespoons Water (for slurry)
- 1 cup All-purpose flour (for dumplings)
- 0.5 cup Cornmeal
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt (for dumplings)
- 3 tablespoons Butter, cold and diced
- 0.75 cup Cheddar cheese, shredded
- 0.5 cup Milk
Instructions
Place the chicken thighs in the bottom of your crock pot.
Add the diced onion, sliced carrots, diced celery, chopped potatoes, and minced garlic on top of the chicken.
Pour in the chicken broth and canned diced tomatoes (including their juices).
Stir in the dried thyme, bay leaf, salt, and black pepper.
Cover and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through.
Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot.
In a small bowl, whisk together the 2 tablespoons of flour and 2 tablespoons of water to create a slurry. Stir the slurry into the stew to thicken it slightly.
Add the frozen peas to the crock pot and stir. Replace the lid while you prepare the dumplings.
In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese.
Pour in the milk and stir until just combined, being careful not to overmix the dough.
Scoop the dumpling dough into heaping tablespoon-sized portions and drop them onto the surface of the simmering stew in the crock pot.
Cover the crock pot and cook on high for 30 minutes, or until the dumplings are puffed up and cooked through.
Serve the chicken stew hot, ladled into bowls, with the cheesy dumplings on top.
Nutrition Facts
Calories |
3995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 6410 mg | 279% | |
| Total Carbohydrate | 409.9 g | 149% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 46.2 g | ||
| Protein | 259.8 g | 520% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1310 mg | 101% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 7709 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
