Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and chopped (approx. 1 cup/120g)
  • 2 celery stalks, chopped (approx. 1 cup/100g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth, low sodium preferred
  • 1 tsp (5ml) dried thyme
  • 1/2 tsp (2.5ml) dried rosemary
  • 1/4 tsp (1.25ml) ground black pepper
  • 1/2 tsp (2.5g) salt, or to taste
  • 1 cup (240ml) frozen peas
  • 1 1/2 cups (190g) all-purpose flour, plus more for dusting
  • 1 1/2 tsp (7.5ml) baking powder
  • 1/2 tsp (2.5g) salt
  • 6 tbsp (85g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) milk

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear on both sides until browned (about 3-4 minutes per side).
  2. Add chopped onion, carrots, and celery to the slow cooker. Top with minced garlic.
  3. Place seared chicken thighs on top of the vegetables in the slow cooker. Pour in chicken broth. Add thyme, rosemary, salt, and pepper.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is easily shredded with a fork.
  5. In a mixing bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs. Gradually add milk, mixing until just combined (do not overmix).
  6. Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
  7. Stir in frozen peas.
  8. Drop spoonfuls of dumpling dough into the simmering broth, spacing them evenly.
  9. Cover and cook on high for 15-20 minutes, or until dumplings are cooked through and no longer doughy. Check for doneness by inserting a toothpick.