Slow Cooker Chicken and Dumplings (Whole Grain)
Recipe type: Slow Cooker
Prep time: 
Total time: 
Serves: 6 to 8
  • 3 pounds boneless, skinless chicken thighs, cut into 1 inch chunks
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 2 celery ribs, sliced ¼ inch thick
  • 1 cup carrots, diced into ¼ inch thick pieces
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ¼ cup all-purpose flour
  • ½ cup dry white wine (see note above for options)
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 2 cups whole grain spelt flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 4 tablespoons unsalted butter, melted and cooled
  1. Begin by browning the chicken meat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and brown on all sides, about 5 minutes. Transfer meat to slow cooker and repeat with remaining chicken.
  2. Once chicken has been browned and placed in slow cooker, add 1 tablespoon olive oil to skillet and saute onions, celery, and carrots until just softened, about 10 minutes. Stir in garlic, tomato paste, bay leaves and thyme. Stirring constantly, cook for an additional minute.
  3. Stir in flour, then slowly whisk in wine, scraping the bottom of the pan to loosen browned bits. Whisk in 1 cup of broth and bring to a simmer. Transfer hot mixture carefully to slow cooker. Stir in remaining 3 cups of broth. Cover and cook on LOW for 6 hours. Stir in peas.
  4. For the Dumplings, whisk together the dry ingredients. Stir in milk and melted butter until just incorporated. Drop 8 dumplings, about ¼ cup of batter, around the perimeter of the stew. Cover and cook for 45 minutes to 1 hour on LOW until dumplings have doubled in size and are cooked through. Remove bay leaves and serve warm,
Adapted from Cook's Country January 2013
Recipe by Some the Wiser at