Crockpot Chicken & Dumplings

Crockpot Chicken & Dumplings
Serves 6
Nice fall & winter comfort food.
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Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
Ingredients for Stew
  1. 3 lb boneless, skinless chicken thighs
  2. salt
  3. pepper
  4. 3 tbsp vegetable oil
  5. 2 onions, minced
  6. 2 celery ribs, sliced 1/4" thick
  7. 6 garlic cloves, minced
  8. 1 tbsp tomato paste
  9. 2 tsp minced fresh thyme or 1/2 tsp dried
  10. 1/3 c all-purpose flour
  11. 1/4 c sherry
  12. 4 1/2 c low sodium chicken broth, plus extra as needed (I used homemade stock)
  13. 4 carrots, peeled and sliced 1/4" thick
  14. 2 bay leaves
  15. 1 c frozen peas
  16. 3 tbsp freshly minced parsley
Ingredients for Dumplings
  1. 2 c flour
  2. 1 tbsp baking powder
  3. 1 tsp salt
  4. 1 c milk (do not use skim, it is an abomination)
  5. 3 tbsp unsalted butter
Directions for Stew
  1. Dry chicken with paper towels and season with salt and pepper. Heat 1 tbsp oil in a 12" skillet over medium high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to a bowl. Repeat with 1 tbsp more oil and remaining chicken; transfer to bowl.
  2. Heat remaining tablespoon of oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 c broth, smoothing out any lumps; transfer to slow cooker.
  3. Stir remaining 3 1/2 c broth, carrots, and bay leaves into slow cooker. Add the browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 or so hours on low. If you're in a hurry, set it to high and start checking at 2 hours.
  4. Remove chicken & shred. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
  5. Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste. Cover and cook on high until simmering.
Directions for Dumplings
  1. Whisk flour, baking powder and salt together in large bowl. Microwave milk and butter together until warm (do not overheat), about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated and smooth.
  2. Drop golf ball-size dumplings on top of simmering stew, leaving about 1/4" between each dumpling (you should have about 18 dumplings). Cover and cook until dumplings have doubled in size, 25 to 35 minutes. Put in your face & enjoy.
Notes
  1. You can halve the recipe & use in a 3 qt crockpot, or make as written in a 5-6 qt crockpot.
Adapted from Heather
Adapted from Heather
The Crabby Chef https://zomgsustenance.com/