Ingredients

The following ingredients have 8 Servings
  • 2 cups low-sodium chicken broth (divided)
  • 1 medium white onion (diced)
  • 3 cups carrots (peeled and sliced (~6-8 medium carrots))
  • 2 cups celery (diced (~3-4 stalks))
  • 1 tsp minced garlic
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried thyme)
  • 1½ tsp kosher salt
  • ½ tsp black pepper
  • 3 pounds boneless, skinless chicken thighs
  • ½ cup heavy cream
  • ½ cup all-purpose flour
  • 1 cup peas (fresh or frozen)
  • ¼ cup fresh chopped Italian parsley
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • 1½ tsp salt
  • 1 tsp black pepper
  • 2 Tbsp chopped fresh thyme (or 2 tsp dried thyme)
  • 6 Tbsp unsalted butter, cold
  • 1½ cups buttermilk

Instruction

  • Using a standard slow cooker, add 1½ cups broth, diced onion, carrots, celery, garlic, thyme, salt and pepper; stir until well combined. Add chicken thighs. Cover and cook on low for 5 hours.
  • Remove chicken from slow cooker and transfer to a large plate or cutting board. Using 2 forks, shred chicken. Return shredded chicken to slow cooker.
  • Using a small bowl, add remaining ½ cup broth, heavy cream and flour; whisk until smooth. Add this mixture to slow cooker along with peas and chopped parsley; stir until well combined.
  • Using a medium mixing bowl, combine the flour, baking powder, salt, pepper and thyme; stir until well combined.
  • Cut the butter into ½" cubes and add to the bowl of dry ingredients.
  • Using a pastry cutter (or two table knives), cut the butter into the dry ingredients until butter pieces are size of peas.
  • Add the buttermilk and stir until absorbed. (Note: This dough is fairly sticky.)
  • Using two spoons, drop the dough in tablespoons on top of chicken mixture. Cover slow cooker and continue cooking on low for 1½-2 more hours, or until a toothpick inserted into the dumplings comes out clean.