Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 2 cloves garlic, minced
  • 4 cups (946ml) chicken broth
  • 1 cup (237ml) milk or half-and-half
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/4 cup (30g) all-purpose flour (optional)
  • 2 tbsp chopped fresh parsley, for garnish (optional)
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (177ml) milk
  • 4 tbsp (57g) cold unsalted butter, cut into small cubes

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear on both sides until lightly browned (about 3-4 minutes per side). This adds depth of flavor, but you can skip this step.
  2. Place chopped onion, carrots, and celery in the bottom of the slow cooker. Add minced garlic.
  3. Place the seared (or raw) chicken thighs on top of the vegetables. Pour in chicken broth.
  4. Stir in dried thyme, rosemary, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  5. Remove chicken thighs from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
  6. If desired, whisk flour with a small amount of cold water to create a slurry. Stir the slurry into the slow cooker and cook on high for 15-20 minutes, or until the sauce thickens slightly.
  7. In a 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. Do not overmix.
  8. Drop spoonfuls of dumpling dough into the simmering broth. Cover the slow cooker and cook on high for 25-30 minutes, or until the dumplings are cooked through and no longer doughy in the center. Important: Resist the urge to lift the lid during this time!
  9. Garnish with fresh parsley (if using). Ladle into bowls and serve hot.