Name: Erickson Slow Cooker Chicken & Dumplings
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb boneless skinless chicken thighs; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1 onion, diced; 3 carrots, sliced; 3 celery ribs, sliced; 3 garlic cloves, minced; 4 cups low-sodium chicken stock; 1 tsp dried thyme; 1 bay leaf; 1 cup frozen peas; 1 cup whole milk; 3 tbsp cornstarch; 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 4 tbsp cold butter, cubed; 3/4 cup buttermilk

Directions

1. Add chicken, onion, carrots, celery, garlic, stock, thyme, and bay leaf to the slow cooker. Cook on LOW 6 hours.
2. Remove chicken, shred it, and return it to the cooker with peas.
3. Whisk milk and cornstarch and stir into the broth.
4. For dumplings, mix flour, baking powder, and salt; cut in cold butter and stir in buttermilk just until a shaggy dough forms.
5. Drop spoonfuls over the simmering filling. Cover and cook on HIGH 45 to 60 minutes without lifting the lid, until dumplings are cooked through.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F in the thickest portion and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Chicken & Dumplings

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.