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

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