Slow-Cooker Chicken Dumplings (Print Version)
# Ingredients:
01 -
6 chicken thighs without skin or bones, diced.
02 -
1/2 teaspoon seasoning, salt (split).
03 -
1/2 teaspoon seasoning, pepper (split).
04 -
1 tablespoon vegetable oil.
05 -
3 sticks of celery, diced.
06 -
2 medium-sized carrots, peeled and diced.
07 -
1 large onion, diced.
08 -
3 cloves of garlic, finely chopped.
09 -
2 tablespoons concentrated tomato paste.
10 -
1/3 cup plain flour.
11 -
4 cups chicken stock, divided.
12 -
2 whole bay leaves.
13 -
1 teaspoon thyme, dried.
14 -
2 cups plain flour (for dumplings).
15 -
3 teaspoons leavening powder (for dumplings).
16 -
1 teaspoon salt (for dumplings).
17 -
1/4 teaspoon pepper (for dumplings).
18 -
1 cup milk, full-fat (for dumplings).
19 -
4 tablespoons butter, melted (for dumplings).
# Instructions:
01 -
Scatter 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken pieces. Warm oil in a big pan on medium-high heat and cook chicken for 6-8 minutes until no pink remains. Move it into a slow cooker (6-quart size).
02 -
Using the same pan, stir-cook onions, celery, and carrots until they soften (about 6-8 minutes). Add garlic, tomato paste, and the rest of the seasoning; cook for another minute. Mix in the flour and stir for one more minute.
03 -
Slowly whisk in 2 cups of chicken stock while stirring, letting it thicken. Pour this into the slow cooker, then add thyme, bay leaves, and the remaining broth.
04 -
In a bowl, thoroughly combine flour, baking powder, salt, and pepper. Stir in the milk and butter until the batter is thick. Scoop 1/4 cup portions and drop them gently over the chicken mixture in the cooker.
05 -
Cover and cook on low until bubbly and the dumplings firm up (6-8 hours). Toss out the bay leaves. Let it sit, uncovered, for 15 minutes before serving.
# Notes:
01 -
This warming meal feels just right for chilly evenings and cozy nights.
02 -
Try saving prep time by using pre-cut veggies or shredded rotisserie chicken.