Slow-cooker Chicken And Dumplings(cook's Country)

Total Time: 5 hrs 12 mins Preparation Time: 45 mins Cook Time: 4 hrs 27 mins

Ingredients

• 3 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
• salt and pepper
• 3 tablespoons vegetable oil
• 2 onions, chopped
• 2 celery ribs, sliced 1/4 inch thick
• 2 carrots, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1/2 cup dry wine
• 4 cups low sodium chicken broth
• 1 cup frozen peas
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 4 tablespoons unsalted butter, melted and cooled

Recipe

• 1 for the stew: pat chicken dry with paper towels and season with salt and pepper. heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. repeat with 1 tablespoon oil and remaining chicken.
• 2 heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. add onions, celery, and carrots and cook until soft, 8 to 10 minutes. stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes.
• 3 stir in flour and cook for 1 minute. slowly whisk in wine, scraping up any browned bits. whisk in 1 cup broth and bring to simmer; transfer to slow cooker. stir remaining 3 cups broth into slow cooker. cover and cook until chicken is tender, 4 to 6 hours on low. stir in peas.
• 4 for the dumplings: whisk flour, baking powder, and salt together in large bowl. stir in milk and melted butter until just incorporated. using greased ¼-cup measure, drop 8 dumplings around perimeter of stew. cover and cook until dumplings have doubled in size, 30 to 35 minutes. remove bay leaves and serve.