I copied this from Taste of Home magazine I found at the doctor’s office and made a couple of changes. It was yummy… enjoy… here is my version that is changed:
Sunday Chicken Stew per vw
1/2 cup Wondra flour (it calls for all-purpose)
1 tsp salt
3 pounds boneless/skinless thighs (it calls for cut up broiler/fryer chicken)
2 tblspn vegetable oil
3 cups chicken broth
3 large carrots, cut into pieces
(it calls for celery but I forgot to buy some, and cooked it without)
1 large sweet onion, thinly sliced
1 tsp dried rosemary, crushed
(it calls for 1 1/2 cups frozen peas, I used some out of a can)
It calls for dumplings, I used small bite size potatoes pre-boiled then added towards the end.
In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil.
In 5 quart, slow cooker, layer the carrots, (celery) and onions; sprinkle with rosemary. Add the chicken and hotbroth. Cover and cook on low for 6 to 7 hours or until chicken juices run clear, vegetables are tender and stew is bubbling. Stir in peas and potatoes and continue cooking on high for about 30 minutes.