Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings - cooking recipe

Ingredients

2 cups carrots, chopped
2 cups potatoes, chopped
1 large onion, diced roughly
4 garlic cloves, crushed
2 bay leaves
1 teaspoon sage
1/2 teaspoon black pepper
2 lbs chicken thighs, cut into 1 inch cubes
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 sharp cheddar cheese, shredded fine
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, beaten
2 tablespoons milk
2 tablespoons butter, melted

Preparation

In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
Place chicken on top of the vegetables.
In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.