Slow Cooker Chicken and Dumplings
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
6
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Calories
618 kcal
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Course
Main Course
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Cuisine
British
Slow Cooker Chicken and Dumplings
Description
This recipe begins by seasoning diced chicken thighs with salt, pepper, garlic powder, and herbs before combining with sautéed leeks, onions, carrots, Dijon mustard, tomato paste, and chicken stock. The ingredients are slow-cooked to meld flavors and soften vegetables, producing a savory broth base.
The dumplings are made by mixing self-raising flour, salt, dried herbs, cheddar cheese, and grated suet or cold butter with water to form a soft dough. Divided into golf-ball-size portions, the dumplings are placed on top of the stew during the last part of cooking, allowing them to steam and rise thoroughly, creating a tender, cheesy topping.
The result is a filling dish where tender chicken and vegetable stew meets fluffy, rich dumplings. It is suitable for leisurely meals and makes good use of a slow cooker for hands-off cooking.
You can replace self-raising flour with all-purpose flour plus two teaspoons baking powder for the dumplings.Store-bought biscuit dough may be used as a dumpling substitute if preferred.
Ingredients
For the Chicken
- 8 chicken thighs , skinless and boneless
- 1 tsp salt
- 1 tsp black pepper ground
- 1 tsp mixed herbs (I used Italian herbs)
- 1 tsp parsley dried
- 1 tsp garlic powder
For the Stew
- 2 tbsp olive oil
- 1 onion , finely diced
- 2 leek white parts only, diced
- 10 carrot halved or 2 carrots, peeled and sliced, baby
- 2 garlic minced, cloves
- 2 tsp Dijon mustard
- 2 tsp tomato paste (purée)
- 1 ½ cups chicken stock made with 2 stock cubes, 360ml
- salt to season
- black pepper to season
- parsley rosemary, thyme or sage to garnish, fresh
For the dumplings
- 1 cup self-raising flour or see notes, 130g
- 1 tsp salt
- 1 tsp mixed herbs (I used Italian herbs)
- 1 tsp parsley dried
- 3 tbsp cheddar cheese grated
- ½ cup suet or cold butter, grated, 65g, shredded
- 5-6 tbsp water or as needed, cold
Instructions
- Season the chicken thighs with salt, pepper, garlic powder and the dried herbs. Use kitchen scissors or a sharp knife to cut into bite sized pieces.
- Heat the oil in your slow cooker (if it allows for searing like this Morphy Richards model) and add the onion, leeks and carrots. Cook over low heat for about five minutes or until the vegetables have softened.
- Add the chicken, minced garlic, stock, mustard and tomato paste. Stir well to combine, cover and cook on HIGH setting for 2 hours (or on the LOW setting for 3-4 hours).
- Combine all the ingredients for the dumplings in a bowl, adding just enough water for them to come together. The dough should be soft but not sticky. Divide into eight pieces and roll into golf-sized balls.
- Give the stew a good stir. Check the seasoning and add more salt, if needed. Make sure to turn to the HIGH setting if you have been cooking on the LOW setting. Place the dumplings over the stew, spaced out to allow for them to rise.
- Cover and cook for a further 90 minutes or until the dumplings are fluffy and cooked through. The bottom of the dumplings will remain soft as it is in contact with the stew. Avoid opening the slow cooker as it will lose heat and your cooking time will be longer.
- Serve sprinkled with fresh parsley, thyme, rosemary or sage. This stew is very hearty on its own (especially if served with the dumplings) but you can also spoon it over mashed potatoes or rice if you like.
Notes
- You can replace self-raising flour with all-purpose flour plus two teaspoons baking powder for the dumplings.
- Store-bought biscuit dough may be used as a dumpling substitute if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 27g | 9% |
| Protein | 31g | 62% |
| Fat | 43g | 66% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 1237mg | 52% |
| Potassium | 563mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3669IU | 73% |
| Vitamin C | 6mg | 7% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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