Ingredients:

  • 2.5 lbs (1.13 kg) boneless, skinless chicken thighs
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) chicken broth, low sodium preferred
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1/4 tsp black pepper
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120 ml) heavy cream
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (180 ml) milk
  • 3 tbsp (45 ml) melted unsalted butter

Instructions:

  1. Sear chicken thighs in a hot skillet to develop flavor (optional).
  2. Add olive oil to your crockpot. Then, add onion, carrots, and celery to the slow cooker. Cook on high for 30 minutes. Then, add garlic and cook for about 30 seconds.
  3. Place the seared chicken thighs (or unseared) on top of the vegetables.
  4. Pour chicken broth over the chicken and vegetables. Add thyme, rosemary, sage, and pepper.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is very tender.
  6. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  7. In a small bowl, whisk together the flour and 1/4 cup of cold water to make a slurry. Pour the slurry into the slow cooker and stir well. Add heavy cream. Cook for 15-20 minutes until the gravy has thickened, stirring occasionally.
  8. While the gravy thickens, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  9. Drop spoonfuls of the dumpling dough (about 2 tablespoons each) onto the simmering gravy, evenly spacing them around the slow cooker.
  10. Cover and cook for 30 minutes, or until the dumplings are cooked through and golden brown.
  11. Ladle the chicken and gravy into bowls and top with the dumplings. Serve hot.