American
Slow-Cooker Chicken and Herb Dumplings
Tender chicken thighs and root vegetables cook slowly in thyme-scented broth before fluffy parsley drop dumplings steam directly on the thickened stew during a focused high-heat finish.
6 servings · 30 minutes prep · 350 minutes cook
Ingredients
Slow-Cooked Chicken Stew
- 1 tablespoon olive oil
- 1 large yellow onion, cut into 1/2-inch dice
- 3 medium carrots, cut into 1/2-inch pieces
- 3 celery ribs, cut into 1/2-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 pounds boneless, skinless chicken thighs, fully thawed
- 3 cups low-sodium chicken stock
- 1 teaspoon dried thyme
- 1 1/2 teaspoons Diamond Crystal kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 cup frozen peas
Parsley Drop Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 cup finely chopped flat-leaf parsley
- 3 tablespoons unsalted butter, melted and cooled slightly
- 3/4 cup cold buttermilk
Directions
Build the Slow-Cooker Base
- Heat the olive oil in a skillet over medium-high. Cook the onion, carrots, and celery with half the salt for 6 minutes, until glossy and lightly colored.
- Add the garlic and tomato paste; stir for 1 minute until the paste darkens slightly. Scrape into a 6-quart slow cooker and arrange the fully thawed chicken thighs on top. Do not begin this method with frozen or partially frozen poultry.
- Add 2 1/2 cups of the stock, the thyme, remaining salt, and pepper. Cover and cook on low for 4 to 5 hours, until the chicken is tender and at least 175°F (80°C).
Thicken and Reheat on High
- Transfer the chicken to a plate and pull it into broad pieces. Turn the cooker to high. Whisk the remaining 1/2 cup stock with the flour, stir it into the broth, cover, and cook for 15 minutes until gently bubbling.
- Return the chicken with the peas. Taste the broth; it should be slightly looser and more seasoned than the desired final gravy because the dumplings absorb liquid.
Steam the Herb Dumplings
- Whisk the flour, baking powder, salt, and parsley. Fold in the melted butter and buttermilk just until no dry flour remains; the batter should be soft and shaggy.
- Wait until the gravy actively simmers around the perimeter, then drop 12 equal mounds, about 33 g each, across the bubbling surface with space between them. Cover immediately and cook on high for 25 minutes without lifting the lid.
- Check one center for 200°F (93°C) and a springy, nonsticky crumb. If needed, cover for 5 minutes more. Uncover and rest for 10 minutes before serving so the gravy settles and the dumpling surfaces dry.
