I had this recipe on my old food blog (Goodgrub) and decided to dig it up as I was craving a comfort food, and chicken stew and dumplings fit the bill! It’s very easy to make as you can throw it all into a crockpot and have it cook all day low and slow, or alternately do it in a dutch oven.
If you do it in the crockpot, I found it best to pour it into a large pot, bring to a simmer and drop the dumplings in, and cook for 15 minutes.
Instead of plain dumplings, I decided to kick them up a notch. I kept the skins that I had removed from the chicken thighs and put them in a cold cast iron pan. I crisped them up, removed them from the pan, dusted with salt and set aside to cool. I added 1/2 teaspoon of dried oregano and 1/2 teaspoon of garlic powder, gave the crispy chicken skins a chop and added them to the dumpling dry ingredients.
- 6 chicken thighs deskinned, deboned, and chopped into 1" cubes
- 1 can cream of chicken soup
- 1/2 can water
- 1/2 can heavy cream
- 1 1/2 cups chicken stock
- 5-6 large white mushrooms sliced thickly
- 1 small onion chopped small
- 1 tablespoon paprika
- Few dashes of worcestershire sauce
- Salt to taste
- 2 teaspoons ground white pepper
- 1 tablespoon dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon sage
- 1 teaspoon oregano
- 2 russet potatoes cut into 1" cubes
- Combine all ingredients in a crockpot and cook on low for 6 hours.
- Pour into a large soup pot and bring to a simmer.
- When adding dumplings, add dollops of the dough on top, replace the lid and let cook for an additional 15 minutes.