Slow Cooker Chicken & Dumplings
Published: Friday, October 11, 2024
6 boneless skinless chicken thighs, chopped
½ tsp. salt, divided
½ tsp. pepper, divided
1 Tbsp. canola oil
3 celery ribs, chopped
2 medium carrots, peeled and chopped
1 large onion, chopped
3 garlic cloves, minced
2 Tbsp. tomato paste
1/3 c. all-purpose flour
4 c. chicken broth, divided
2 bay leaves
1 tsp. dried thyme
Dumplings:
2 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
¼ tsp. pepper
1 c. whole milk
4 Tbsp. melted butter
Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker.
In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in 1/3 cup flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth.
For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by ¼ cupfuls over chicken mixture. Cook, covered, on Low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes. —8 servings.
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