Slow Cooker Chicken and Dumplings

How to Make Slow Cooker Chicken and Dumplings

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1. Put the chicken, carrots, celery, onion, garlic, stock, 2 tbsp flour, thyme, bay leaf and 1 tsp salt in the slow cooker. Stir well.

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2. Cover and cook on low for 4 hours 30 minutes. Lift out the chicken, shred it and stir back in with the peas.

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3. Mix the 200 g flour, baking powder and 1/2 tsp salt. Rub in the butter, then stir in the milk and parsley until just combined.

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4. Switch the cooker to high. Drop spoonfuls of the dough onto the stew, cover and cook for 30 minutes without lifting the lid.

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5. Check that a skewer in a dumpling comes out clean and serve at once.

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Tips That Matter

• Do not overmix the dumpling dough.
• Keep the lid on while the dumplings cook.
• Taste the stew before adding the dumplings.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve With It

Green beans · Crusty bread · Pickles · Black pepper

Keeping and Reheating

The stew keeps for 3 days in the fridge, but the dumplings soften. Freeze the stew without them.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.