Crockpot chicken & dumplings
Serves 4
Easy
Prep:
Cook:
Slow-cook a whole chicken for meltingly tender meat. Once you've deboned it, you can spoon the dumplings straight into the slow cooker to make them pillowy soft
Skip to ingredients
For the stew
- 2 tbsp salted butter
- 1 medium yellow onionchopped
- 4 garlic cloveschopped
- 1 tsp fresh thyme leaves
- 1 tbsp plain flour
- 300ml chicken stock
- 1 tbsp Worcestershire sauce
- 1 whole chickenabout 1.5kg
- 3 celery stickssliced into 3cm pieces
- 3 large carrotspeeled and cut into 5cm pieces
- 125g soured cream
- 25g flat-leaf parsleyfinely chopped
For the dumplings
- 150g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 125g soured cream
- 60ml whole milk
- 4 tbsp salted buttermelted
- 1 tsp fresh thymechopped
Nutrition: Per serving
- kcal953
- fat57g
- saturates27g
- carbs46g
- sugars10g
- fibre6g
- protein61g
- salt4.9g
Method
step 1
Heat a large slow cooker to the high setting. In a frying pan, heat the butter. Add the onion, garlic, thyme, 1 tsp salt and 1 tsp freshly ground black pepper, and cook on medium heat until golden, about 10 min. Stir in the flour and stir for another 2 mins.
step 2
Pour the chicken stock in slowly and, using a whisk, keep stirring until the liquid is thick. Stir in the Worcestershire sauce.
step 3
Place the chicken in the slow cooker. Add the celery and carrots and pour the onion mixture over. Put the lid on and cook for 4 hrs or until the chicken is falling apart.
step 4
Gently remove the chicken and remove the meat from the bones. Discard the bones, skins and knuckles. Spoon out any excess oil on the top of the sauce and add the soured cream and chicken meat.
step 5
While the stew is cooking, make the dumplings. Tip the dry ingredients along with 1 tsp salt into a medium bowl. Add the soured cream, milk, melted butter and thyme. Stir until combined, but don’t overmix, as that will make the dumplings dense.
step 6
Open the lid to the pot and drop large spoonfuls of the dumpling mixture over. The mixture should be bubbling hot. Cover the pot and cook for 30 mins.
step 7
Remove from the heat and serve in bowls with the chopped parsley sprinkled over.
