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Apple Cider Crockpot Chicken and Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 cups apple cider
  • 1 cup chicken broth
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons melted butter

Instructions
 

  • Place the chicken thighs in the slow cooker. Add the apple cider, chicken broth, onion, carrots, celery, and thyme. Season with salt and pepper.
  • Cover and cook on low for 6 hours until the chicken is tender.
  • Shred the chicken directly in the slow cooker with two forks.
  • In a mixing bowl, stir together the flour, baking powder, milk, and melted butter until a soft dough forms.
  • Drop spoonfuls of the dough over the hot chicken mixture.
  • Cover and cook on high for 1 hour until the dumplings are firm and cooked through.

Notes

The apple cider keeps the broth light and slightly sweet, so taste before adding extra salt. If the sauce seems thin after shredding the chicken, mix a teaspoon of flour with a splash of cold broth and stir it in before dropping the dumplings. Leftovers hold up well in the fridge for two days and reheat gently on the stovetop with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl