Slow Cooker Chicken and Dumplings

By Sprig Originals ✓ · with credit

Adapted from thenovicechefblog.com

Shredded chicken and sweet vegetables simmer all day into a creamy, peppery broth, then fluffy thyme-flecked dumplings steam right on top. It's the softest, most comforting bowl you can make without ever turning on the stove.

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 cup yellow onion, chopped
• 1 cup matchstick carrots
• 1 cup celery, diced
• 4 cloves garlic, minced
• 32 oz chicken stock
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 2 teaspoons freshly cracked black pepper
• salt, to taste
• 2 tablespoons cornstarch
• 12 oz evaporated milk

• 2 cups all purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 3/4 cup whole milk
• 4 tablespoons butter, melted

Instructions

1. Put the chicken breasts, onion, carrots, celery, garlic, chicken stock, thyme, black pepper and a good pinch of salt straight into the slow cooker. Cover and cook on high for 3 hours or on low for 7 hours — no browning, no fussing.
2. Switch the cooker to high if it isn't already. Lift the chicken out onto a board, shred it with two forks, and stir it back into the pot. Whisk the cornstarch with 4 tablespoons of the evaporated milk until completely smooth, then stir that slurry into the soup along with the rest of the can. Leave the lid off while you make the dumplings so the broth keeps simmering.
3. In a large bowl, whisk the flour, baking powder, pepper, salt and thyme together. Make a well in the middle, pour in the milk and melted butter, and stir with a wooden spoon just until a soft dough comes together. If it looks dry and crumbly, add another tablespoon of milk.
4. Using a medium cookie scoop or a large spoon, drop rounds of dough onto the simmering soup, spacing them out around the pot rather than crowding one spot. Gently press each one down so a little broth washes over the top.
5. Lay a paper towel or two across the top of the cooker to catch condensation, set the lid on over it, and cook on high for 1 hour. Cut one dumpling in half to check the center is cooked through; if it's still doughy, give it another 15 minutes. If the dumplings have fused on top, break them into big pieces with a spatula, then ladle into bowls and serve hot.

Chef's tips

Nutrition (per serving, estimated)

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