Slow Cooker Chicken and Dumplings
Chicken thighs, carrots, celery, and onion cook low and slow in a thyme-scented broth until the chicken shreds with a fork. A splash of cream thickens it into a silky stew, then fluffy parsley dumplings steam right on top for the last 40 minutes. Cozy, hands-off comfort food for a chilly evening.
6 hrs 50 mins
6 servings
Ingredients
- 2 pounds Chicken Thigh (Boneless Skinless)
- 4 cups Low-Sodium Chicken Broth
- 3 Carrots
- 3 Celery
- 3 cloves of Garlic
- 1 tablespoon Parsley (Fresh)
- 1 cup Peas
- 1 Yellow Onion
- 1 ½ cups All-Purpose Flour
- ½ cup Heavy Cream
- ¾ cup Milk (Whole)
- 3 tablespoons Unsalted Butter
- 1 ½ teaspoons Kosher Salt
- 1 Bay Leaves
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Thyme
- 2 teaspoons Baking Powder
- 3 tablespoons Corn Starch
- 3 tablespoons Cold Water
Directions
- Add the onion, carrots, celery, and garlic to a 6-quart slow cooker. Set the chicken thighs on top, then pour in the broth and add the thyme, bay leaf, the salt for the stew, and the pepper.
- Cover and cook on LOW for 6 hours or HIGH for about three and a half hours, until the chicken is very tender.
- Move the chicken to a cutting board and shred it with two forks. Remove the bay leaf.
- Turn the slow cooker to HIGH. Whisk the cornstarch and cold water together until smooth, then stir it into the slow cooker along with the cream and frozen peas. Return the shredded chicken to the pot.
- For the dumplings, whisk the flour, baking powder, the salt for the dumplings, and the parsley in a medium bowl. Stir in the milk and melted butter just until a soft, sticky dough forms; don't overmix.
- Drop the dough by heaping tablespoons over the surface of the stew, making about 12 dumplings.
- Cover and cook on HIGH for 35 to 45 minutes without lifting the lid for the first 30 minutes, until the dumplings are puffed and a toothpick in the center of one comes out clean. Ladle into bowls and serve. Leftovers keep 3 days in the fridge; add a splash of broth when reheating.
