Crock-Pot Chicken and Dumplings (Print Version)
# Ingredients:
01 -
6 boneless skinless chicken thighs, chopped.
02 -
1/2 teaspoon salt, divided.
03 -
1/2 teaspoon pepper, divided.
04 -
1 tablespoon canola oil.
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.
10 -
1/3 cup all-purpose flour.
11 -
4 cups chicken broth, divided.
12 -
2 bay leaves.
13 -
1 teaspoon dried thyme.
14 -
2 cups all-purpose flour (for dumplings).
15 -
3 teaspoons baking powder (for dumplings).
16 -
1 teaspoon salt (for dumplings).
17 -
1/4 teaspoon pepper (for dumplings).
18 -
1 cup whole milk (for dumplings).
19 -
4 tablespoons melted butter (for dumplings).
# Instructions:
01 -
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook for 6-8 minutes, until no longer pink. Transfer to a 6-qt. 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 -
Whisk in 2 cups of chicken broth and cook, stirring, until thickened. Transfer the mixture to the slow cooker and stir in the bay leaves, thyme, and remaining chicken broth.
04 -
For dumplings, whisk together flour, baking powder, salt, and pepper. 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. Let the dish stand, uncovered, for 15 minutes before serving.
# Notes:
01 -
This hearty dish is perfect for cold, cozy nights when you need a comforting meal.
02 -
To save time, you can use pre-chopped vegetables or rotisserie chicken.