Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups (946ml) chicken broth, low sodium preferred
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup (120ml) heavy cream (optional)
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp (85g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) milk

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear chicken pieces until lightly browned on all sides. This adds flavour but can be skipped.
  2. Add chopped onion, carrots, and celery to the bottom of the slow cooker. Top with minced garlic.
  3. Place the seared (or unseared) chicken on top of the vegetables. Pour in chicken broth. Sprinkle with thyme, rosemary, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked all the way through.
  5. Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. In a mixing bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Gradually add milk, stirring until just combined. Do not overmix.
  7. Drop spoonfuls of dumpling dough (about 2 tablespoons each) into the simmering broth, spacing them evenly apart.
  8. Cover and cook on high for 15-20 minutes, or until the dumplings are puffed up and cooked through. A toothpick inserted into the center should come out clean.
  9. In a small bowl, whisk together cornstarch and cold water to make a slurry. Gently stir the slurry into the slow cooker to thicken the broth. Allow it to cook for about 5 minutes.
  10. Stir in heavy cream (if using). Taste and adjust seasonings as needed. Serve hot.