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texiental chicken mushroom stew with dumplings

(1 rating)
txevey avatar
Recipe by
Evelyn Mann
@txevey
Harlingen, TX

I prefer this dish cooked in my slow cooker. This is so delicious and hearty, you may serve it alone, over brown rice, or with fresh mashed potatoes and a fresh salad...yummy!

(1 rating)
yield serving(s)
method Slow Cooker Crock Pot

Ingredients For texiental chicken mushroom stew with dumplings

  • 10
    chicken thighs (marinated)
  • 1 c
    teriyaki sauce
  • 1 tsp
    sriracha sauce
  • 2 Tbsp
    soy sauce
  • 1 c
    flour
  • 3 Tbsp
    avacado oil
  • 1 large can
    cream of chicken soup
  • 1 large can
    cream of mushroom soup
  • 4 clove
    garlic
  • 2 med
    onions
  • 4
    stalks of celery
  • 5
    fresh carrots cut in quarters
  • 1 lb
    mushrooms, fresh
  • 1 c
    frozen peas, snow peas, or sugar snap
  • 1 can
    flakey butter-tastin biscuits (rolled in 1 inch balls)
  • 1
    chicken bouillon cube dissolved in 1 cup of water
  • 1/2 tsp
    each of thyme, rosemary, ginger, and paprika
  • 1
    bayleaf

How To Make texiental chicken mushroom stew with dumplings

  • 1
    marinate chicken thighs in teriyaki, sriracha, and soy sauce, overnight ( I use a gallon ziploc freezer bag)
  • 2
    place drained chicken thighs in bag with flour, coat well, brown until lightly golden in avocado oil, remove from pan
  • 3
    chop garlic, onion, celery, carrots and mushrooms, saute in the same pan you used to brown chicken (add more avocado oil, if needed) stir often
  • 4
    add chicken, bay leaf, all the spices, frozen peas, soups, and bouillon water to sauted vegetables, mix gently
  • 5
    Slow cooker on high for 3 and a half hours adding raw biscuits the last hour, or simmer on stove top for 1 and a half hours, adding raw biscuits the last 30 minutes, while broth is bubbly test the dumplings by cutting them in half to make sure they are firm when done
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