Perfect for a cold, rainy night, chicken and dumplings is a classic American comfort food dish that I originally found a recipe for in the Little Big Book of Comfort Food, but has evolved over time since I began making it in the easiest of all cooking appliances — the slow cooker.
For the chicken
- 1 whole chicken, quartered (your butcher can do this)
- 1 tablespoon softened butter
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cup baby carrots
- 2 turnips, sliced into large sections
- 4 stalks of celery cut into 1/2-inch pieces
- 2 medium onions, sliced into large sections
- 32 ounce low-sodium chicken broth
- 1 bouquet garni
For the dumplings
- 2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoon melted butter
- 3/4 cup milk
- 1/4 cup chopped fresh chives
For the chicken: Step 1
- Rub the chicken pieces with the softened butter and season with salt and pepper and put aside.
- Place the vegetables in the bottom of the slow cooker, add the broth and bouquet garni, and then place the chicken pieces on top so that they are half-submerged in the broth. Cook on high for 3-4 hours (or if your slow cooker has a temperature probe, cook until the internal temperature of the chicken reaches 175 degrees.)
For the dumplings: Step 1
- When the chicken is done, remove the chicken pieces and put in a warmed oven (about 200 degrees or less).
- Keep the slow cooker on high. Sift together the flour, baking powder, baking soda, and salt. Stir in the butter, milk, and chives.
- Using a spoon, place balls of dough into the broth in the slow cooker. Cover and let cook for 10 minutes, then turn the dumplings and cook for another 10-15 minutes, until puffed up and soft all the way through.