Ingredients

The following ingredients have 8 Servings
  • 2 lbs. bone-in chicken thighs (that was 4 large chicken thighs from Trader Joes)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 medium yellow onions (diced)
  • 4 cloves garlic (peeled and minced)
  • 6 cups warm chicken broth
  • 10 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 1 teaspoon whole cloves
  • 4 cups carrots (cut into 2 inch chunks)
  • 8 oz. button mushrooms
  • 1 cup uncooked english peas
  • ½ cup heavy cream
  • 1 teaspoon table salt
  • ½ cup all purpose flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup water

Instruction

  • Remove the chicken thighs from the packaging and pat them dry with a paper towel.
  • Sprinkle the chicken thighs with salt, pepper, and garlic powder. Pat the spices into the chicken thighs. 
  • Place the chicken thighs into the slow cooker. 
  • Tie the fresh rosemary and fresh thyme into an herb bundle with bakers twine and add it to the slow cooker. 
  • Add the onion, garlic, broth, bay leaves, cloves, carrots, and mushrooms to the slow cooker. 
  • Cook on high for 3 hours, stirring occasionally. 
  • Prepare the dumpling batter. Begin prepping the dumpling batter at about 2 ½ hours through the cook time.
  • Add the flour, salt and baking powder to a large mixing bowl and whisk to combine. 
  • Crack two eggs into the bowl, whisk the eggs, and then mix the eggs with the flour mixture. 
  • Finally, add the water to the bowl and mix. The batter should be sticky. Set aside.
  • After 3 hours, remove the chicken thighs from the slow cooker, shred, and set aside. 
  • Also remove 2 cups of the cooking broth from the slow cooker and add ½ cup of flour to the hot broth. Whisk the two ingredients together. It will thicken quickly. 
  • Add the thick flour and broth mixture back into the slow cooker and whisk. This will thicken the soup.
  • Next, Add the shredded chicken back into the slow cooker along with 1 teaspoon of salt, english peas, and heavy cream. 
  • Using a teaspoon scoop, begin scooping the dumpling batter with the teaspoon scoop. Add a heaping scoop of the dumpling batter into the slow cooker. Repeat until all the batter has been added to the slow cooker. 
  • Cover the slow cooker and cook the dumplings with the other ingredients for an additional 1 hour or until the dumplings begin to float to the top of the slow cooker.
  • Uncover the slow cooker and make sure the soup is thick and creamy. 
  • Remove the herb bundle from the slow cooker, stir, and serve.