Chicken and Dumplings Crock-Pot (Print Version)
# Ingredients:
→ Chicken Base
01 -
6 boneless skinless chicken thighs, chopped
02 -
1/2 teaspoon salt, divided
03 -
1/2 teaspoon black pepper, divided
04 -
1 tablespoon canola oil
→ Vegetables and Aromatics
05 -
3 celery ribs, chopped
06 -
2 medium carrots, peeled and chopped
07 -
1 large onion, chopped
08 -
3 garlic cloves, minced
09 -
2 tablespoons tomato paste
→ Stew Base
10 -
1/3 cup all-purpose flour
11 -
4 cups chicken broth
12 -
2 bay leaves
13 -
1 teaspoon dried thyme
→ Dumplings
14 -
2 cups all-purpose flour
15 -
3 teaspoons baking powder
16 -
1 teaspoon salt
17 -
1/4 teaspoon black pepper
18 -
1 cup whole milk
19 -
4 tablespoons butter, melted
# Instructions:
01 -
Season chicken thighs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until no longer pink. Transfer to a 6-quart slow cooker.
02 -
In the same skillet, cook celery, carrots, and onion until tender, about 6-8 minutes. Add garlic, tomato paste, and remaining salt and pepper; cook for 1 minute. Stir in flour and cook for another minute.
03 -
Gradually whisk in 2 cups of chicken broth and cook, stirring continuously, until thickened. Transfer the mixture to the slow cooker and add bay leaves, thyme, and remaining chicken broth.
04 -
For dumplings, whisk together flour, baking powder, salt, and pepper in a bowl. Stir in milk and melted butter to form a thick batter. Drop by 1/4 cupfuls over the chicken mixture in the slow cooker.
05 -
Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves before serving.
06 -
Let the dish stand, uncovered, for 15 minutes before serving to allow the sauce to thicken slightly.
# Notes:
01 -
For fluffier dumplings, avoid opening the slow cooker lid during cooking as the steam helps them rise properly.
02 -
This hearty comfort dish tastes even better the next day as flavors continue to meld.