Ingredients
Equipment
Method
- Pat the chicken thighs or breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.2 pounds boneless, skinless chicken thighs or breasts, to taste salt, to taste freshly ground black pepper
- In a skillet over medium-high heat, warm the olive oil. Sear the chicken for 2-3 minutes per side until lightly golden. This step adds an extra layer of flavor as the browning of the chicken contributes to the richness of the broth.1 tablespoon olive oil, 2 pounds boneless, skinless chicken thighs or breasts
- Place the seared chicken into your slow cooker. In the same skillet, or in a bowl, whisk together the chicken broth, dried thyme, dried rosemary, garlic powder, and onion powder. Pour this mixture over the chicken in the slow cooker.2 pounds boneless, skinless chicken thighs or breasts, 1 cup low-sodium chicken broth, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-6 hours, until the chicken is cooked through and tender. The exact cooking time will depend on your slow cooker and the size of your chicken pieces.
- Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.2 pounds boneless, skinless chicken thighs or breasts
- While the chicken is shredding, prepare the dumpling batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon of salt for the dumplings.1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate small bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be shaggy.½ cup milk, 2 tablespoons unsalted butter
- Increase the heat of your slow cooker to high if it isn't already. Spoon dollops of the dumpling batter onto the surface of the simmering chicken and broth mixture. Ensure the dollops are not touching each other too much to allow them to cook evenly.
- Cover the slow cooker and cook for an additional 25-30 minutes, or until the dumplings are cooked through and fluffy. They will puff up and should be easily pierced with a toothpick, coming out clean.
- Taste the broth and adjust salt and pepper as needed. Ladle the rich chicken and broth mixture into bowls, making sure each serving gets plenty of shredded chicken and fluffy dumplings. Garnish with fresh parsley or chives, if desired.fresh parsley or chives
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions of the chicken and broth mixture (without dumplings if possible) for up to 2-3 months.
