1. In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine. 2. Place chicken on top of the vegetables. 3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken. 4. Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours. 5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined. 6. 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. 7. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
