There's something undeniably comforting about a bowl of Slow Cooker Chicken and Dumplings. This rustic dish, rich in flavor and nostalgia, is an embodiment of Southern comfort food that evokes warmth and family gatherings.
Ingredients
Scale:
2 lbs boneless, skinless chicken breasts or thighs
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced into rounds
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups chicken broth (preferably low-sodium)
1 cup frozen peas
Salt and pepper to taste
2 tablespoons olive oil or butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup butter, melted
Instructions
In a slow cooker, place the boneless chicken breasts or thighs. Season them generously with salt, pepper, thyme, and rosemary.
Add the diced onion, minced garlic, sliced carrots, and diced celery to the slow cooker on top of the chicken.
Pour the chicken broth over the chicken and vegetables, ensuring everything is covered. Stir gently to combine.
Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours.
About 30 minutes before serving, remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
Stir in the frozen peas and mix well. Adjust seasoning with salt and pepper as needed.
In a separate bowl, combine the flour, baking powder, and salt. Add the milk and melted butter, mixing until just combined.
Using a spoon, drop dollops of the dumpling mixture over the chicken stew in the slow cooker.
Cover the slow cooker again and cook on high for an additional 30 minutes, or until the dumplings are fluffy and cooked through.
