Slow-Cooker Old-Fashioned Chicken and Dumplings
By Joe GitterPublished on October 16, 2019
Time
4 to 5 hours on low
Yield
Serves 8
Slow cooker size
5 to 7 quarts
Ingredients
Filling
3 pounds boneless, skinless chicken thighs, trimmedSalt and pepper 3 tablespoons vegetable oil 2 onions, chopped fine2 celery ribs, sliced ¼ inch thick2 carrots, peeled and cut into ¼-inch pieces¼ cup all-purpose flour 4 garlic cloves, minced1 tablespoon tomato paste 1 tablespoon minced fresh thyme or 1 teaspoon dried4 cups chicken broth, plus extra as needed½ cup dry white wine 2 bay leaves 1 cup frozen peas, thawedDumplings
1 ¾ cups (8¾ ounces/298 grams) all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk 4 tablespoons unsalted butter, meltedBefore You Begin
You will need an oval slow cooker for this recipe.
Instructions
- 1. For the filling: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken, about 4 minutes per side; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken; transfer to slow cooker.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onions, celery, and carrots and cook until softened and lightly browned, 8 to 10 minutes. Stir in flour, garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly stir in 1 cup broth and wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir remaining 3 cups broth and bay leaves into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.
- Discard bay leaves. Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Stir chicken and peas into filling. Adjust consistency with extra hot broth as needed.
- For the dumplings: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of filling. Cover and cook on high until dumplings have doubled in size, 30 to 40 minutes. Serve.
Time
4 to 5 hours on lowYield
Serves 8Slow cooker size
5 to 7 quartsIngredients
Filling
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
2 celery ribs, sliced ¼ inch thick
2 carrots, peeled and cut into ¼-inch pieces
¼ cup all-purpose flour
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
4 cups chicken broth, plus extra as needed
½ cup dry white wine
2 bay leaves
1 cup frozen peas, thawed
Dumplings
1 ¾ cups (8¾ ounces/298 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
Ingredients
Filling
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
2 celery ribs, sliced ¼ inch thick
2 carrots, peeled and cut into ¼-inch pieces
¼ cup all-purpose flour
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
4 cups chicken broth, plus extra as needed
½ cup dry white wine
2 bay leaves
1 cup frozen peas, thawed
Dumplings
1 ¾ cups (8¾ ounces/298 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
Ingredients
Filling
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
2 celery ribs, sliced ¼ inch thick
2 carrots, peeled and cut into ¼-inch pieces
¼ cup all-purpose flour
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
4 cups chicken broth, plus extra as needed
½ cup dry white wine
2 bay leaves
1 cup frozen peas, thawed
Dumplings
1 ¾ cups (8¾ ounces/298 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
Why This Recipe Works
Chicken and dumplings on the stovetop is a classic winter meal, but move it to a slow cooker and you get a slew of problems: chewy chicken, lackluster flavor, and gummy dumplings, to name a few. Since dark meat has more flavor and can stand up to long cooking without drying out, we started with boneless, skinless chicken thighs. We browned the meat, vegetables, and aromatics on the stovetop to build a base of flavor and then added tomato paste, dried herbs, and bay leaves—hardy ingredients that could stand up to the slow cooker. After the chicken and vegetables cooked for 4 to 5 hours, we arranged the dumplings around the perimeter of the slow-cooker insert (where heating elements are) to ensure that they cooked through.
Before You Begin
You will need an oval slow cooker for this recipe.
Instructions
- 1. For the filling: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken, about 4 minutes per side; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken; transfer to slow cooker.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onions, celery, and carrots and cook until softened and lightly browned, 8 to 10 minutes. Stir in flour, garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly stir in 1 cup broth and wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir remaining 3 cups broth and bay leaves into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.
- Discard bay leaves. Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using 2 forks. Stir chicken and peas into filling. Adjust consistency with extra hot broth as needed.
- For the dumplings: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of filling. Cover and cook on high until dumplings have doubled in size, 30 to 40 minutes. Serve.
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