Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/4 tsp salt (or to taste)
  • 1 cup (240ml) frozen peas
  • 1/2 cup (120ml) heavy cream (optional)
  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) milk

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken thighs on both sides until lightly browned (about 2-3 minutes per side).
  2. Add chopped onion, carrots, and celery to the same skillet and sauté until softened (about 5-7 minutes). Add minced garlic during the last minute.
  3. Transfer sautéed vegetables to the slow cooker. Place seared chicken thighs on top of the vegetables. Pour in chicken broth. Add thyme, rosemary, salt, and pepper.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is very tender.
  5. Remove the chicken thighs from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
  6. In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in milk until just combined.
  7. Drop spoonfuls of dumpling dough onto the simmering chicken mixture. Sprinkle frozen peas over the top.
  8. Cover the slow cooker and cook on high for 30 minutes, or until the dumplings are cooked through.
  9. Stir in heavy cream for added richness, if desired. Let it heat through for a few minutes before serving. Enjoy your crock pot chicken and dumplings!
  10. Ladle chicken and dumplings into bowls and serve hot.