Comforting Slow Cooker Chicken with Fluffy Dumplings (Print version)

Tender slow cooker chicken and vegetables in creamy broth, finished with soft homemade dumplings that puff up right in the crockpot.

# Ingredients:

For the chicken stew

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs
02 - 3 cups (720 ml) low-sodium chicken broth
03 - 1 medium yellow onion, diced
04 - 3 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 1 teaspoon dried thyme
08 - 1 bay leaf
09 - 1 1/4 teaspoons kosher salt, plus more to taste
10 - 1/2 teaspoon black pepper
11 - 1/2 cup (120 ml) heavy cream
12 - 1/4 cup (30 g) all-purpose flour
13 - 1 cup (140 g) frozen peas
14 - 2 tablespoons chopped fresh parsley, plus more for serving

For the fluffy dumplings

15 - 1 1/2 cups (190 g) all-purpose flour
16 - 1 tablespoon baking powder
17 - 3/4 teaspoon kosher salt
18 - 3/4 cup (180 ml) whole milk
19 - 3 tablespoons unsalted butter, melted and slightly cooled

# Instructions:

01 - Add chicken broth, onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper, and chicken thighs to a 6-quart slow cooker. Cover and cook on low for 4-5 hours or on high for 2 1/2-3 hours, until the chicken shreds easily.
02 - Transfer the chicken to a plate and shred it with two forks. Remove and discard the bay leaf, then return the shredded chicken to the slow cooker.
03 - Whisk the heavy cream and flour in a small bowl until smooth. Stir it into the slow cooker with the peas and parsley. Cover and cook on high for 10 minutes while you prepare the dumplings.
04 - In a medium bowl, whisk the flour, baking powder, and salt. Add the milk and melted butter, then stir just until a soft dough forms. Do not overmix.
05 - Drop heaping tablespoons of dough over the hot chicken stew, leaving a little space between each mound. Cover and cook on high for 45-60 minutes, until the dumplings are puffed and set on top.
06 - Let the slow cooker sit uncovered for 10 minutes so the gravy thickens slightly. Taste for salt and pepper, then serve warm with extra parsley.

# Good to know:

01 - Best made in a 6-quart slow cooker so the dumplings have room to expand.
02 - Keep the lid closed while the dumplings cook for the lightest texture.
03 - Leftovers keep refrigerated for up to 3 days.

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