Homemade Slow Cooker Chicken and Dumplings
Ingredients
The chicken and broth
-
2
lbs.
bone-in chicken thighs
-
1
teaspoon
kosher salt
-
½
teaspoon
ground pepper
-
1
teaspoon
garlic powder
-
1
medium
yellow onion, diced
-
4
cloves
garlic, peeled and minced
-
6
cups
warm chicken broth
-
10
sprigs
fresh thyme
-
4
sprigs
fresh rosemary
-
2
bay leaves
-
¼
teaspoon
whole cloves
-
1
teaspoon
Worcestershire sauce
-
4
cups
carrots, cut into 2 inch chunks
-
8
oz.
button mushrooms
-
2
cups
uncooked English peas
-
½
cup
heavy cream
-
1
teaspoon
table salt
-
½
cup
all-purpose flour
The dumplings
-
2
cups
all-purpose flour
-
1
teaspoon
salt
-
1
tablespoon
baking powder
-
2
large
eggs
-
¾
cup
water
Instructions
- Season the chicken thighs with salt, pepper, and garlic powder, then place them in the slow cooker.
- Add the onion, garlic, broth, bay leaves, cloves, Worcestershire sauce, carrots, mushrooms, and the herb bundle to the slow cooker.
- Cook on high for 3 hours, stirring occasionally.
- Prepare the dumpling batter about 2.5 hours into the cooking time by mixing flour, salt, baking powder, eggs, and water until sticky.
- After 3 hours, remove the chicken, shred it, and set it aside.
- Thicken the broth by whisking together 2 cups of hot broth with ½ cup of flour, then return it to the slow cooker.
- Add the shredded chicken, salt, English peas, and heavy cream to the slow cooker.
- Scoop the dumpling batter into the slow cooker using a teaspoon and cover.
- Cook for an additional hour until the dumplings float and are cooked through.
Nutrition Facts (estimated)
Servings
8
Calories
490
Total fat
19g
Total carbohydrates
43g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
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