Chicken and Dumplings

By draingal

Ingredients

• 2 lbs. skinless, boneless chicken, cut in 2 inch strips
• 1 large onion, diced
• 3 celery ribs, diced
• 3 carrots, diced
• 3 garlic cloves, diced
• 3 tbsp. canola oil
• 1 1/2 cups chicken broth
• 8 oz. cremini mushrooms, quartered
• 1 lb. russet potatoes, peeled and diced in 1 inch chunks
• 1/2 cup heavy cream
• 1/4 cup flour
• 2 tbsp. fresh thyme, chopped
• 1 bay leaf
• 1 tsp. dried marjoram
• 9 oz. frozen peas
• 1 1/2 cup flour
• 1 tsp. salt
• 2 tsp. parsley, minced
• 6 tbsp. unsalted butter, melted
• 1/2 cup buttermilk

Preparation

Step 1

Heat the oil in a large skillet over medium heat; sauté the onions, celery, carrots and garlic for 7 minutes. Add to the slow cooker along with the mushrooms, potatoes, herbs, chicken pieces, and heavy cream.
In a separate mixing bowl, whisk the chicken stock and 1/4 cup of flour together; add to the slow cooker. Lightly season the chicken mixture with salt and pepper.
Cook the chicken on low for 6 hours. Turn the slow cooker on high and add the frozen peas.
In a large mixing bowl stir the remaining flour, baking powder, salt and parsley together. Add the melted butter and buttermilk and stir the batter until minimal lumps are visible.
Drop the batter on top of the chicken, cover with the lid, and cook for another 30 minutes.