15 Slow Cooker Recipes for the Week

Chicken Stew with Potato Dumplings (via Family Center)

Makes: 8 servings

Prep: 10 minutes

Slow Cook: 4.5 hours on HIGH or 6 hours on LOW

Ingredients

3 pounds bone-in chicken thighs, skin removed

2 large carrots, peeled and cut into ½ inch coins

2 ribs celery, trimmed and cut into ½ inch pieces

3 medium sized parsnips, peeled and cut into ½ inch coins

1 large sweet potato, peeled and cut into 1-inch cubes

4 scallions, trimmed and chopped

1 quart chicken broth

½ teaspoon dried sage leaves

¼ teaspoon salt

¼ teaspoon ground black pepper

1 – 1.1 pound shelf-stable fully cooked gnocchi (dumplings)

2 tablespoons cornstarch mixed with ¼ cup cool water

Hot sauce, to taste

Directions

1. Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Add chicken broth and 1 cup water. Season with sage, salt and pepper.

2. Cover slow cooker and cook on HIGH for 4.5 hours or LOW for 6 hours.

3. After cooking, remove chicken and place on cutting board. Add gnocchi, cover and cook for an additional 10 minutes while shredding meat from chicken bones.

4. Once gnocchi has cooked, add shredded chicken to pot, then stir in cornstarch-water mixture. Cook for an additional 10-20 minutes, until slightly thickened. Add hot sauce to taste before serving.