Sunday Chicken Stew

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 broiler/fryer chicken (3 pounds), cut up and skin removed
• 2 tablespoons canola oil
• 3 cups chicken broth
• 6 large carrots, cut into 1-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 1 large sweet onion, thinly sliced
• 1 teaspoon dried rosemary, crushed
• 1-1/2 cups frozen peas
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1 large egg, lightly beaten
• 1/2 cup 2% milk

1. In a large shallow dish, combine the flour, salt and pepper; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.
2. In a 5-qt. slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low until chicken and vegetables are tender and stew is bubbling, 6-8 hours.
3. Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker. Stir in peas.
4. For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high (do not lift the cover while simmering) for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean.

allpurpose, salt, white pepper, chicken, canola oil, chicken broth, carrots, celery, sweet onion, rosemary, frozen peas, flour, baking powder, salt, rosemary, egg, milk

Taken from www.tasteofhome.com/recipes/sunday-chicken-stew/ (may not work)