Description
Hearty Pioneer Woman Slow Cooker Chicken and Dumplings deliver pure comfort straight from Southern kitchens. Rich, creamy chicken stew with pillowy dumplings promises warmth and satisfaction that wraps you in delicious memories.
Ingredients
Scale
Dry Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- ¼ cup (38 grams) yellow cornmeal
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon ground thyme
- ¼ teaspoon ground turmeric
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper, plus more to taste
Fresh Herbs and Aromatics:
- ½ cup (30 grams) fresh parsley, finely chopped
- 2 tablespoons (8 grams) chopped fresh chives
- 1 onion, diced
- 3 carrots, thinly sliced
- 3 celery stalks, thinly sliced
Protein and Liquid Ingredients:
- 1 ½ pounds (680 grams) skinless, boneless chicken breasts, cut into 1-inch pieces
- 3 ½ cups (830 milliliters) low-sodium chicken broth
- ¾ cup (180 milliliters) milk
- 3 tablespoons (42 grams) salted butter, melted
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (28 grams) salted butter
- 2 tablespoons (16 grams) all-purpose flour
- 1 ½ teaspoons kosher salt
Instructions
- Create a fluffy dumpling base by whisking together all-purpose flour, finely chopped parsley, cornmeal, minced chives, baking powder, and kosher salt in a medium mixing bowl. Gently incorporate whole milk (237 milliliters) and melted unsalted butter (56 grams), stirring until just combined to maintain a light texture. Allow the batter to rest while preparing other components.
- Warm extra virgin olive oil (30 milliliters) and unsalted butter (28 grams) in a large skillet over medium heat. Add diced carrots, chopped celery, and minced onion, seasoning with 1 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Sauté the vegetables until they become tender and slightly translucent, approximately 5-6 minutes. Sprinkle all-purpose flour, dried thyme, and ground turmeric over the vegetables, stirring to create an even coating.
- Introduce boneless, skinless chicken pieces into the skillet, seasoning with remaining 1/2 teaspoon of salt and additional black pepper. Thoroughly mix to ensure the chicken is evenly coated with the fragrant vegetable mixture.
- Transfer the chicken and vegetable medley to a slow cooker. Gently pour low-sodium chicken broth (473 milliliters) over the mixture, guaranteeing complete coverage. Carefully drop spoonfuls of the prepared dumpling batter across the surface, creating distinct mounds. Cover and cook on high setting for 3 hours or low setting for 6 hours, until the chicken becomes fork-tender and the dumplings puff up and set.
- Once cooking is complete, delicately stir the contents to distribute the flavors evenly. Ladle into serving bowls, ensuring each portion contains a harmonious blend of succulent chicken, tender vegetables, and fluffy dumplings. Optionally, garnish with freshly chopped parsley for an additional burst of color and flavor.
Notes
- Leftovers develop deeper, more complex flavors as ingredients continue to mingle overnight, making this dish even more delectable the next day.
- Crusty bread or a crisp green salad perfectly complements the rich, comforting broth, turning this meal into a complete dining experience.
- Selecting premium, locally sourced chicken ensures maximum flavor and tenderness that will elevate the entire dish.
- Preparing vegetables in a hot skillet before adding to the slow cooker creates a robust flavor foundation that intensifies the overall taste profile.
- Slow cooking transforms chicken into melt-in-your-mouth tender morsels that effortlessly fall apart with each comforting spoonful.
- Turmeric brings a golden hue and subtle earthy notes that beautifully enhance the chicken’s natural richness, making the dish visually stunning and deeply flavorful.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg