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Slow Cooker Chicken and Dumplings

Course Main Course
Prep Time 20 minutes
Cook Time 6 hours
Servings 8 people

Ingredients

For the stew

  • 1 lbs chicken breasts, thighs, or drumsticks.
  • 8 cups (2000ml) chicken stock, or bone broth
  • 6 tbsp fresh Italian seasoning or 1 bunch each of fresh thyme, rosemary, and parsley, or 4 tbsp dried Italian seasoning
  • 2 bay leaves fresh or dried and torn
  • 1/2 sweet onion chopped
  • 8 garlic cloves chopped
  • 2 carrots sliced
  • 1 leek sliced (or 2 celery stalks, sliced)
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 cup 225g English peas
  • 3 cups 225g egg noodles
  • salt and pepper to taste
  • 4 tbsp cornstarch

For the dumplings

  • 1 1/2 cups (200g) all-purpose flour
  • 5 tsp baking powder
  • 1 bunch thyme or 1 tbsp dried thyme or Italian seasoning
  • 1 cup (200ml) water
  • 6 tbsp (90g) butter melted
  • 1/4 tsp sea salt

Instructions

  1. Cook the stew

  2. In a large mixing bowl, stir together the stock and cornstarch until fully combined.

  3. Place the chicken at the bottom of a 6 quart slow cooker.

  4. Add the herbs, onion, garlic, carrots, leek, and chicken broth.

  5. Add the white wine vinegar and olive oil.
  6. Season liberally with salt and pepper.

  7. Cover the slow cooker and cook the soup on the "High" setting for 4 to 5 hours.

Make the dumplings

  1. 15 minutes before the stew is finished, mix together all of the dumpling ingredients in a large mixing bowl.

  2. Add the peas to the stew and stir. Season with salt and pepper to taste.

  3. Using a tablespoon, drop dollops of dumpling dough onto the top of the stew. Do not stir the dumplings into the stew.

  4. Place the lid back onto the slow cooker and cook the stew for another hour.

  5. Turn off the heat and allow the soup to cool for at least 15 minutes before serving.