Description
A hearty and comforting dish made easy in the slow cooker. Tender chicken, creamy broth, and soft dumplings come together for a soul-warming meal that’s perfect for cozy evenings.
Ingredients
For the Stew:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 medium yellow onion, diced
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 3 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Place chicken in the bottom of the crockpot. Add onions, carrots, celery, garlic, thyme, salt, pepper, broth, milk, and butter. Stir gently.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot. Stir to combine.
- (Optional) Mix cornstarch and water; stir into the stew to thicken. Cook 10–15 more minutes.
- In a bowl, combine flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk until just combined.
- Drop dough by spoonfuls onto stew. Cover and cook on high for 1 hour without lifting the lid.
- Add peas in the last 10–15 minutes. Stir gently and serve hot.