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Crockpot Haunted Harvest Chicken and Vegetable Stew with Herb Dumplings
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 2 cups cubed butternut squash
  • 2 medium potatoes, cubed
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Place the chicken thighs, carrots, celery, onion, butternut squash, and potatoes in the slow cooker. Pour in the chicken broth and add the dried thyme along with salt and black pepper. Stir once to combine.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and the vegetables are soft.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir the stew gently.
  • In a mixing bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Stir in the chopped parsley, then add the milk and melted butter. Mix just until a soft dough forms.
  • Drop spoonfuls of the dough onto the surface of the hot stew. Cover and cook on high for 1 hour without lifting the lid until the dumplings are firm and cooked through.

Notes

Keep the lid closed during the final hour so the dumplings steam properly and stay light. If the broth seems too thick after cooking, stir in a splash of extra broth before adding the dough. Leftovers reheat well on the stovetop with a little added liquid to loosen the dumplings.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl