Recipe: Slow-Cooker Chicken & Dumplings
Description: Here's a homey dish that people just can't wait to dive in to! Yes, you can have slow-cooker chicken and dumplings. The homemade classic takes a bit of work but is certainly worth it. —Daniel Anderson, Kenosha, Wisconsin
Ingredients: [{"text": "6 boneless skinless chicken thighs, chopped"}, {"text": "1/2 teaspoon salt, divided"}, {"text": "1/2 teaspoon pepper, divided"}, {"text": "1 tablespoon canola oil"}, {"text": "3 celery ribs, chopped"}, {"text": "2 medium carrots, peeled and chopped"}, {"text": "1 large onion, chopped"}, {"text": "3 garlic cloves, minced"}, {"text": "2 tablespoons tomato paste"}, {"text": "1/3 cup all-purpose flour"}, {"text": "4 cups chicken broth, divided"}, {"text": "2 bay leaves"}, {"text": "1 teaspoon dried thyme"}, {"text": "DUMPLINGS:"}, {"text": "2 cups all-purpose flour"}, {"text": "3 teaspoons baking powder"}, {"text": "1 teaspoon salt"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 cup whole milk"}, {"text": "4 tablespoons melted butter"}]
Instructions: Sprinkle 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.
In same skillet, cook celery, carrots and onion until tender, 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 chicken broth.
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.
