Chicken and Dumplings

Water quality can affect the taste of this dish. If your tap water has a heavy chlorine taste, use a water filter or bottled water.

Serves 6

Ingredients:

• 2 cups plus 2 tablespoons all-purpose flour
• 1 ¼ teaspoons salt
• ½ teaspoon poultry seasoning
• 4 chicken thighs
• 2 split chicken breasts
• 1 tablespoon vegetable oil
• 4 large carrots
• 1 stalk of celery, diced
• 1 large yellow onion, peeled and diced
• 2 cups water
• ¼ teaspoon freshly ground black pepper
• 1 cup frozen baby peas, thawed
• 1 tablespoon baking powder
• 3 tablespoons butter
• 1 cup milk
• Optional: ¼ cup fresh flat-leaf parsley, minced

1. Add 2 tablespoons of the flour, 1 teaspoon of the salt, poultry seasoning, and the chicken pieces to a large plastic food storage bag. Close the bag and shake to coat the chicken in the flour.
2. Bring the oil to temperature in a large nonstick skillet over medium-high heat. Add the chicken pieces; fry the chicken for 4 minutes on each side. Use tongs to transfer the chicken to the slow cooker. Cover and turn the heat setting of the slow cooker to low.
3. Peel the carrots. Grate 1 carrot. Slice the other 3 and add the slices to the slow cooker. Add the grated carrot, celery, and onion to the skillet; sauté for 5 minutes or until the onion is transparent and the celery is soft. Pour the sautéed vegetables and water into the slow cooker. Cover and cook on low for 6 hours or until the chicken is cooked through.
4. Use tongs to move the chicken pieces to a cutting board. Remove and discard the skin from the chicken. Remove the chicken from the bone and use two forks to shred it. Add the chicken back into the slow cooker. Stir in the pepper and peas. Cover and increase the heat setting to high.
5. To make the dumplings, add the remaining 2 cups of flour, the baking powder, and the remaining ½ teaspoon of salt to a bowl; stir to combine. Add the milk and butter to a microwave-safe bowl. Microwave on high for 1 minute or until the butter is melted. Pour the milk and butter into the flour mixture; stir with a fork to mix the batter, which will be stiff and dry. Evenly divide and shape the batter into 6 ovals that are 2 inches in diameter. Place the dumplings on top of the chicken mixture in the slow cooker. Cover and cook on high for 30 minutes or until a toothpick inserted into a dumpling comes out clean.
6. Serve topped with minced fresh parsley if desired.