Ingredients:

  • 2 lbs (900g) 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 (950ml) chicken broth, low-sodium preferred
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp salt, or to taste
  • 1 cup (240ml) frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup (120ml) heavy cream (optional)
  • 2 cups (250g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (55g) unsalted butter, cold and cubed
  • 1 cup (240ml) milk

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs on both sides until lightly browned.
  2. Add chopped onion, carrots, and celery to the skillet and sauté until softened. Add minced garlic and cook for another minute until fragrant.
  3. Transfer the sautéed vegetables and browned chicken to the slow cooker.
  4. Pour chicken broth over the chicken and vegetables. Stir in dried thyme, dried rosemary, black pepper, and salt.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked to an internal temperature of 165°F (74°C) and shreds easily.
  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 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. Gradually add milk, mixing until just combined. Do not overmix.
  8. Stir in frozen mixed vegetables into the slow cooker. If using, stir in heavy cream.
  9. Drop spoonfuls of dumpling dough onto the simmering chicken and broth.
  10. Cover and cook for 30 minutes, or until the dumplings are cooked through and no longer doughy in the center.
  11. Ladle into bowls and serve hot.