Slow Cooker – Old-Fashioned Chicken and Dumplings

Serves 6-8

3 pounds boneless, skinless chicken thighs
3 tablespoons vegetable oil
2 onions, minced
2 celery ribs
6 garlic cloves
1 tablespoon tomato paste
2 teaspoons fresh thyme
1/3 cup all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
4 carrots
2 bay leaves
1 cup frozen peas
3 tablespoons fresh parsley, plus more for garnishing

lemon wedges for garnishing (optional)

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
3 tablespoons unsalted butter

• Used chicken breasts instead of chicken thighs.
• Don’t trim off any fat or shreds of skin left on the chicken UNTIL the shredding step. Adds to the stew.
• When portioning out the dumplings use a small cookie/ice cream scoop.
• Increased the frozen peas from 1 cup to 1 1/2 cups.
• Didn’t have whole milk, so used 1/2 cup 2% low-fat milk -and- 1/2 cup half-and-half
• Used an additional 1 1/2 cups of chicken broth, added at the end of cooking time. Be sure to warm up the broth before adding to the cooker
• Garnish with fresh parsley and serve with lemon wedges on the side.