Here’s a homey dish that people just can’t wait to dive into! Yes, you can have chicken and dumplings from the slow cooker. The homemade classic takes a bit of work but is certainly worth it.
—DANIEL ANDERSON KENOSHA, WI
PREP: 20 MIN. • COOK: 6 HOURS + STANDING • MAKES: 8 SERVINGS
6 boneless skinless chicken thighs, chopped
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon canola oil
3 celery ribs, chopped
2 medium carrots, peeled and chopped
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1/3 cup all-purpose flour
4 cups chicken broth, divided
2 bay leaves
1 teaspoon dried thyme
DUMPLINGS
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 cup whole milk
4 tablespoons melted butter
1. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker.
2. In same skillet, cook celery, carrots and onion until tender, about 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining broth.
3. For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.