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Herb-Loaded Root Vegetable 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
  • 3 carrots, peeled and sliced into rounds
  • 2 parsnips, peeled and sliced into half-moons
  • 2 medium potatoes, cubed
  • 1 yellow onion, diced
  • 4 cups chicken broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1/4 cup chopped fresh parsley, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 2 tablespoons butter, melted

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the carrots, parsnips, potatoes, and onion on top.
  • Pour the chicken broth over the ingredients. Add the rosemary sprigs, thyme sprigs, half of the chopped parsley, salt, and black pepper.
  • Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
  • Remove the herb sprigs. Shred the chicken directly in the pot with two forks and stir to combine.
  • In a medium bowl, mix the flour, baking powder, and remaining salt. Stir in the milk, melted butter, and remaining parsley until a thick dough forms.
  • Drop spoonfuls of the dough onto the surface of the hot stew. Cover and cook on high for 1 more hour until the dumplings are cooked through and no longer doughy in the center.

Notes

Fresh herbs give the best flavor here, so add the parsley both early and at the end for a brighter finish. If the stew seems too thick after shredding the chicken, stir in a splash of extra broth before adding the dumplings. Leftovers keep well in the refrigerator for two days and reheat gently on the stovetop with a little added liquid to loosen the broth.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl