Recipe from Judith Finlayson’s Slow Cooker Comfort Food (via Cari Cooks »)
Prep Time: 30 min/Total Time: 3 – 5 ½ hours. Serves 4 with leftovers.

Handy Tips from the author:

• If you are halving this recipe, be sure to use a small (2 to 3 quart) slow cooker instead of a large (4 to 6 quart) cooker.
• If you don’t want to use wine, add an extra cup of chicken stock plus 1 tablespoon lemon juice.
• If you are using chicken breasts*, reduce the cooking time to 4 hours on Low or 2 hours on High before adding the dumplings.

Ingredients - Chicken:

• 1 tablespoon olive oil
• 2 onions, finely chopped
• 2 carrots, peeled and diced
• 4 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon each salt and cracked black peppercorns
• 1 teaspoon dried thyme leaves
• 3 tablespoons all-purpose flour
• 1 cup dry white wine (see Tip)
• 2 cups hot chicken stock
• 2 pounds (900 grams) skinless boneless chicken thighs or breasts*, cut into 1-inch cubes
• 1⁄4 teaspoon cayenne pepper, optional
• 1 cup green peas (or frozen mixed veggies)

Ingredients – Dumplings:

• 1 egg, beaten
• 3⁄4 cup milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1⁄4 cup finely chopped fresh parsley (see the note on conversion if you only have dried »)
• 1 tablespoon baking powder
• 1 cup all-purpose flour

Directions:

1. In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, salt, peppercorns and thyme and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes. Stir in stock, return to a boil and cook, stirring, until mixture thickens, about 2 minutes.
2. Arrange chicken evenly over bottom of slow cooker and cover with sauce. Cover and cook on Low for 5 hours or on High for 2 ½ hours, until juices run clear. Stir in cayenne, if using, and green peas.

To make the Dumplings:

1. Double check your slow cooker is set to High.
2. Whisk together egg, milk, salt, pepper and parsley. Whisk in baking powder. Add flour and mix well (batter will be thick).
3. Drop batter by heaping tablespoon into hot liquid. Cover and cook on High about 20 minutes, until dumplings are cooked through. Serve immediately.

Tags: crockpot

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