Slow Cooker Chicken and Dumplings

Chicken and broth

• 900 g Chicken thighs, boneless, skinless
• 2 medium Carrot
• 2 pieces Celery
• 1 medium Yellow onion
• 1 tsp Dried thyme
• 900 ml Chicken stock
• 30 g Butter
• 1 tsp Fine sea salt
• ½ tsp Black pepper

To thicken

• 25 g Plain flour

Buttermilk dumplings

• 180 g Plain flour
• 2 tsp Baking powder
• ½ tsp Fine sea salt
• 45 g Butter, cold
• 180 ml Buttermilk
• 10 g Fresh parsley

1. Cut the carrot and celery into small chunks and finely chop the onion. Add the chicken thighs, vegetables, dried thyme, chicken stock, salt and pepper to the slow cooker and stir to combine.
2. Cover and cook on low for 5 hours, until the chicken is very tender and the vegetables are soft. Lift out the chicken, shred it with two forks, then return it to the slow cooker.
3. In a small bowl, whisk 25 g plain flour with a few tablespoons of the hot broth until smooth, then stir it back into the slow cooker. Cover and cook on high for 15 minutes, until the broth lightly thickens.
4. Meanwhile, make the dumplings: mix 180 g plain flour, baking powder and salt in a bowl. Rub in the cold butter with your fingertips until it looks like coarse crumbs, then stir in the buttermilk and most of the parsley to make a soft, sticky dough.
5. Drop the dough onto the bubbling stew in 8 equal spoonfuls, spacing them out. Cover and cook on high for 25 minutes, until the dumplings are puffed and a skewer inserted into the centre comes out clean.
6. Taste and adjust seasoning with a little more salt and pepper if needed. Sprinkle over the remaining parsley and serve hot in bowls.

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