Slow-Cooker Chicken and Dumplings
Chicken and dumplings are a beloved dish in the American South, with variations enjoyed across the globe. There are two primary versions: one featuring chewy, noodle-like dumplings that are rolled out and dropped into the stew, and the other with fluffy, leavened dumplings that resemble drop biscuits and poach on top of the stew. The beauty of this dish lies in its transformation when prepared in the slow cooker, allowing the chicken and vegetables to braise slowly, which enhances the richness of the chicken broth. In this recipe, fluffy drop dumplings, infused with a touch of cornmeal and buttermilk, create a perfect balance of tender and tangy flavors. This version simplifies the traditional method by using boneless, skinless chicken thighs rather than a whole chicken, streamlining preparation without sacrificing flavor.
Ingredients
- For the Stew
- 3 pounds boneless skinless chicken thighs
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 6 large garlic cloves finely chopped
- 2 celery stalks chopped
- 2 large carrots peeled and finely chopped
- 1 small onion red or yellow, finely chopped
- Juice of 1 lemon
- 2 fresh or dried bay leaves
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1¼ cups chicken broth
- Salt and black pepper to taste
- Fresh parsley for garnish
- For the Dumplings
- 1¾ cups all-purpose flour
- ¼ cup fine cornmeal
- 1 tablespoon baking powder
- Salt to taste
- 1 cup buttermilk
- 4 tablespoons unsalted butter melted
Instructions
- Prepare the Stew
- Begin by melting the butter in a microwave-safe cup or measuring jug. Gradually stir in the flour until the mixture is smooth and free of lumps.
- Cook the Stew
- In the bowl of a 6- to 8-quart slow cooker, combine the butter-flour mixture with the chicken thighs, garlic, celery, carrots, onion, lemon juice, bay leaves, tomato paste, thyme, rosemary, chicken broth, and salt and pepper to taste. Stir well to combine. Cover and cook on the low setting for about 5 hours, or until the chicken and vegetables are tender.
- Prepare the Dumplings
- In a medium bowl, mix together the flour, cornmeal, baking powder, and salt. Add the buttermilk and melted butter, stirring until just combined. Be careful not to overmix, as this can affect the texture of the dumplings.
- Add the Dumplings
- After opening the slow cooker lid, use two forks to shred the chicken into bite-sized pieces. Using a large spoon or a ¼-cup measure, scoop the dumpling batter and drop it in dollops on top of the stew. Space the dumplings out, but don’t worry too much about their shape, as they will expand as they cook. Cover the slow cooker again and continue cooking on low for an additional hour.
- Final Cooking
- Once the dumplings are puffed up, remove the lid and allow them to cook uncovered for 15 more minutes. This will help firm up the tops of the dumplings. Serve the dish with a sprinkle of fresh parsley.