Slow Cooker Chicken and Dumplings
Ingredients:
For the chicken stew:
1.5 lbs (about 680 g) of boneless, skinless chicken breasts or thighs
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves of garlic, minced
3 cups (720 ml) of low-sodium chicken broth
1 tsp salt (adjust to taste)
½ teaspoon black pepper
1 tsp dried thyme
1 tsp dried parsley
½ teaspoon of paprika
1 x 10.5 oz (300 g) can of cream of chicken soup (or mushroom soup).
1 cup of frozen peas (optional).
For the dumplings:
1 ½ cups of plain flour
1 tablespoon of baking powder
½ teaspoon salt
2 tablespoons of melted unsalted butter
¾ cup of milk or buttermilk
1 tablespoon of chopped fresh parsley (optional)
Instructions:
Prepare the base:
Combine the following ingredients in the slow cooker: diced onion, carrots, celery, garlic, chicken broth, cream of chicken soup, thyme, parsley, paprika, salt and pepper.
Stir well to mix everything together.
Add chicken.
Place the chicken breasts (or thighs) on top of the mixture.
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
Shred the chicken.
Remove the chicken, shred it using two forks, then return it to the slow cooker.
Add the frozen peas and stir.
Make the dumplings:
In a bowl, whisk together the flour, baking powder and salt.
Add the melted butter and milk, stirring just until a soft dough forms (don’t overmix).
Cook the dumplings:
Drop spoonfuls of the dough (about 1 tablespoon each) onto the stew.
Cover and cook on high for one more hour, or until the dumplings are fluffy and cooked through (they should not be doughy in the centre).
Finish and serve.
Gently stir the dumplings into the stew, if desired.
Taste and adjust the seasoning with salt and pepper if necessary.
Garnish with chopped parsley.
🍞 Serving suggestions:
Serve hot with:
Crusty garlic bread or buttered biscuits.
Sprinkle with Parmesan.
Fresh herbs on top for colour.
