Slow-Cooker Chicken & Dumplings

Here’s a homey and rewarding dish that’s perfect for those cool nights ahead. Healthy, delicious and well worth the effort.

INGREDIENTS

• 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

DIRECTIONS

1. 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.
2. 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.
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.

Source: www.tasteofhome.com