Now pop the chicken into the slow cooker and give the veggies a quick turn in the skillet, just enough to get them a little bit tender. Add in a little poultry seasoning and flour, and then a nice amount of chicken broth and white wine (or all broth if you are not a wine person) – this is all going to combine into a lovely fragrant sauce. Pour the whole thing into the slow cooker with the chicken, add some more broth, cover it up and go find something else to do for 6 hours. I highly recommend spending the whole time re-watching Downton Abbey. Then email me so we can discuss the season finale…good grief!!!
After that 6 hours is up, take the chicken out and using two forks, shred it into nice bite size pieces. Toss it back in and give everything a stir. Now mix up the dumpling ingredients and drop them in 1/4 cup amounts around the outer edge of the slow cooker – it’s perfectly fine if they are touching the sides. Put the cover back on and take a nap for an hour.
When you come back, your dumplings will be puffy and gorgeous – now scoop up ladlefulls of the chicken and veggies and rich sauce, and make sure everyone gets at least one dumpling.
I like to serve this in warmed soup plates with James Taylor music playing in the background. James Taylor + chicken and dumplings = One Perfect Supper. Happy chicken and dumplings!
- 2 pounds boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 onions, chopped
- 4 celery stalks, cut into 1 inch pieces
- 4 carrots, peeled and cut into one inch pieces
- 2 teaspoons poultry seasoning
- ¼ cup flour
- 2 cups chicken broth (I like the boxed Pacific and Imagine varieties)
- ½ cup white wine
- 2 cups flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 4 tablespoons melted butter
- Heat 2 tablespoons oil in a large skillet over medium high heat. Sear the chicken on each side until it is brown, around 4 minutes per side. Transfer to slow cooker.
- Add remaining oil to skillet. Add onions, celery and carrots and cook until slightly tender, about 5 minutes. Sprinkle with flour and poultry seasoning and stir until coated.
- Stir in wine and one cup of the broth and stir until simmering. Pour everything into the slow cooker.
- Add remaining broth, cover and cook on low setting for 6 hours.
- After six hours, remove chicken from cooker and shred into bite sized pieces with two forks. Return chicken to cooker and stir.
- Make dumplings by mixing dry ingredients together in medium mixing bowl. Stir in milk and butter until combined. Drop ¼ cup amounts of dumpling dough around the edges of the slow cooker (you should have about 8 dumplings) and cover. Continue cooking on low for another hour.
- Serve in soup plates and ejnoy!