Slow-Cooker Chicken and Dumplings

From Cook's Country | December/January 2013

Why this recipe works:

Chicken and dumplings on the stovetop is a classic winter meal, but move it to a slow cooker and you get a slew of problems—chewy chicken, lackluster flavor, and gummy dumplings, to name a few. Since dark meat has more flavor and can stand up to long cooking without drying out, we start with… read more

Chicken and dumplings on the stovetop is a classic winter meal, but move it to a slow cooker and you get a slew of problems—chewy chicken, lackluster flavor, and gummy dumplings, to name a few. Since dark meat has more flavor and can stand up to long cooking without drying out, we start with boneless, skinless chicken thighs. We brown the meat, vegetables, and aromatics on the stovetop to build a base of flavor, and add tomato paste, dried herbs, and bay—hardy ingredients that can stand up to the slow cooker. After the chicken and vegetables cook for 4 to 6 hours, we arrange the dumplings around the perimeter of the slow-cooker insert to ensure that they’re cooked through.

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Serves 6 to 8

We cut boneless, skinless chicken thighs into chunks before we begin cooking, avoiding the need to shred them at the end.

Ingredients

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