Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 can (10.75 oz/305g) condensed cream of chicken soup
  • 1 cup (240ml) frozen peas
  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (180ml) milk
  • 3 tbsp (45ml) melted unsalted butter

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs on both sides until lightly browned. This adds flavor but is optional.
  2. Place chopped onion, carrots, and celery in the bottom of the slow cooker. Top with seared (or un-seared) chicken thighs.
  3. Add minced garlic, chicken broth, thyme, rosemary, pepper, and bay leaf to the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and shreds easily.
  5. Remove chicken thighs from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
  6. Stir in condensed cream of chicken soup and frozen peas.
  7. In a mixing bowl, whisk together flour, baking powder, and salt. Add milk and melted butter; stir until just combined. Do not overmix.
  8. Drop spoonfuls of dumpling dough onto the simmering stew.
  9. Cover and cook on high for 15-20 minutes, or until dumplings are cooked through and no longer doughy inside. A toothpick inserted into a dumpling should come out clean.
  10. Remove bay leaf before serving. Serve hot.