Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs (, skinless and boneless)
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp mixed herbs ((I used Italian herbs))
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1 onion (, finely diced)
  • 2 leeks (, white parts only, diced)
  • 10 baby carrots (, halved or 2 carrots, peeled and sliced)
  • 2 garlic cloves (, minced)
  • 2 tsp Dijon mustard
  • 2 tsp tomato paste ((purée))
  • 1 ½ cups (360ml) chicken stock (made with 2 stock cubes)
  • Salt and pepper to season
  • Fresh parsley (, rosemary, thyme or sage to garnish)
  • 1 cup (130g) self raising flour ((or see notes))
  • 1 tsp salt
  • 1 tsp mixed herbs ((I used Italian herbs))
  • 1 tsp dried parsley
  • 3 tbsp grated cheddar cheese
  • ½ cup (65g) shredded suet (or cold butter, grated)
  • 5-6 tbsp cold water (, or as needed)

Instruction

  • Season the chicken thighs with salt, pepper, garlic powder and the dried herbs. Use kitchen scissors or a sharp knife to cut into bite sized pieces.
  • Heat the oil in your slow cooker (if it allows for searing like this Morphy Richards model) and add the onion, leeks and carrots. Cook over low heat for about five minutes or until the vegetables have softened.
  • Add the chicken, minced garlic, stock, mustard and tomato paste. Stir well to combine, cover and cook on HIGH setting for 2 hours (or on the LOW setting for 3-4 hours).
  • Combine all the ingredients for the dumplings in a bowl, adding just enough water for them to come together. The dough should be soft but not sticky. Divide into eight pieces and roll into golf-sized balls.
  • Give the stew a good stir. Check the seasoning and add more salt, if needed. Make sure to turn to the HIGH setting if you have been cooking on the LOW setting. Place the dumplings over the stew, spaced out to allow for them to rise.
  • Cover and cook for a further 90 minutes or until the dumplings are fluffy and cooked through. The bottom of the dumplings will remain soft as it is in contact with the stew. Avoid opening the slow cooker as it will lose heat and your cooking time will be longer.
  • Serve sprinkled with fresh parsley, thyme, rosemary or sage. This stew is very hearty on its own (especially if served with the dumplings) but you can also spoon it over mashed potatoes or rice if you like.