Slow-Cooker Chicken and Dumplings
No one wants to eat dry, washed-out chicken and gooey dumplings. Could we fix these problems by dipping into our bag of slow-cooker tricks?
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 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.