Slow-Cooker Chicken And Dumplings

Total Time:
7 hr 40 min
Prep:
20 min
Cook:
7 hr 20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 1 1/2 pounds skinless, boneless chicken thighs (5 or 6)
  • 2 cloves garlic, chopped
  • Pinch of red pepper flakes
  • Kosher salt and freshly ground pepper
  • 2 1/2 cups low-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 20 frozen cheese-filled mini pierogi (from one 12-ounce package)
  • 2/3 cup frozen peas
  • 2/3 cup heavy cream
  • 1/4 cup roughly chopped fresh dill
Directions
  • Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.

  • About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.

  • Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

  • Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.

  • Photograph by Justin Walker


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