Country Chicken Stew

This hearty chicken stew is made in the crockpot and can be served with canned biscuits on top as dumplings. If you have to feed a family a meal that will please everyone and fill them up this is the recipe for you.
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Course Dinner
Cuisine American

Ingredients
  

  • 8 Cups Chicken Stock
  • 1 Cup Flour
  • 1 Cup Hot Water
  • 2 Cups Cooked Chicken diced
  • 4 Stalks of Celery diced
  • 4 Carrots diced
  • 2 Medium Onions diced
  • 2 Cups Mushrooms quartered
  • 1 Small Bag of Frozen Peas and Corn
  • 4 Cloves Garlic minced
  • 5 Sprigs Fresh of Thyme
  • 2 Bay Leaves
  • 3 Teaspoons Chicken Base or Soft Cubes
  • Salt and Pepper to Taste

Instructions
 

  • Put the chicken and stock in a crockpot on high cook for 45 minutes.
  • Add the onion, celery, carrots, garlic, thyme, and bay leaves, cook for 45 minutes.
  • Add a ½ cup flour to a cup and add a ½ cup hot water the flour stirring vigorously with a fork, this will make what is called a “slurry”.
  • Using a whisk slowly pour the “slurry” flour mixture to the stew mixing in until all incorporated and let it cook for 20 minutes.
  • Mix together the last of the flour and water in a cup to make a 2nd slurry, then add to the stew. (The consistency of the stew will be thicker when you add, so you be the judge on how thick you want the stew, add the full ½ cup or just ¼).
  • Add the frozen vegetables, mushroom and chicken base, then mix them together.
  • Reduce the heat to low and cook for 2 more hours.
  • Remove the thyme stems and bay leaves
  • Add the raw biscuit dough cut into quarters (optional) cover and cook for another 30 minutes.
Keyword crockpot, hearty
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