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Polly Conner and Rachel Tiemeyer - Jack’s Chicken and Dumpling Stew

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A versatile make ahead recipe to help busy moms conquer dinner in a pinch.
Ingredients

INGREDIENTS:

  • 1 to 2 tablespoons butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, sliced ¼ inch thick
  • 4 carrots, sliced ¼ inch thick (about 1½ cups)
  • Salt and ground black pepper
  • 1 teaspoon poultry seasoning
  • 3 garlic cloves, minced
  • 1½ to 2 pounds boneless, skinless chicken thighs, trimmed
  • 4 cups low-sodium chicken broth, homemade or store-bought
  • 2 bay leaves
  • 1 cup frozen peas
  • Dumplings
  • 1½ cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon sugar
  • 1½ teaspoons dried parsley
  • 4 tablespoons (½ stick) butter
  • ¾ cup milk

Polly Conner & Rachel Tiemeyer - Slow Cooker Chicken Stew with Dumplings - Home & Family

Makes 6 Servings

SLOW COOKER INSTRUCTIONS:

MAKE IT NOW:

1. For the stew: In a large skillet, melt the butter over medium-high heat. Add the onion, celery, and carrots and cook, stirring, until they just begin to soften, 4 to 5 minutes, seasoning lightly with salt and pepper and stirring in the poultry seasoning and garlic during the last 30 to 60 seconds of cooking. Remove from the heat. (Freezing instructions begin here.)

2. Transfer the vegetables to the slow cooker. Lightly season both sides of the chicken with salt and pepper and place in the slow cooker. Add the broth and bay leaves and stir to combine.

3. Cover and cook on Low for 3 to 4 hours. (The chicken is done when it registers 165°F internally.) Transfer the chicken to a cutting board and set aside. Remove and discard the bay leaves (make sure to return the lid to the cooker quickly). Set the slow cooker to High.

4. For the dumplings: In a medium bowl, whisk together the flour, baking powder, salt, sugar, and parsley. In a small microwave-safe bowl, microwave the butter and milk together until warm, about 1 minute, then whisk to melt the butter and combine. Stir the wet mixture into the dry mixture until just combined (do not overmix).

5. Working quickly and using a soup spoon or tablespoon, uncover the slow cooker, scoop out heaping tablespoons of dumpling batter, and drop into the stew. Try to spread the dumplings out so they cover the whole surface. Replace the lid quickly. Cook on High for 30 to 40 minutes or until the dumplings have doubled in size and a toothpick inserted into the center of a dumpling comes out clean.

6. Meanwhile, shred or chop the chicken into bite-size pieces and set aside.

7. When the dumplings are done, gently stir the chicken and peas into the stew. Taste and season with salt and pepper as needed. Serve.

FREEZE FOR LATER:

1. Follow step 1 from above.

2. Let the veggies cool.

3. Season both sides of the chicken lightly with salt and pepper and place the chicken in a gallon-size freezer bag or container.

4. Add the broth, bay leaves, and cooled veggies. Seal and freeze. Combine the flour, baking powder, salt, sugar, and parsley in a quart-size freezer bag or container.

5. Seal and freeze alongside the stew.

PREPARE FROM FROZEN:

NOTE: You will need to have butter, milk, and frozen peas on hand to complete this meal.

1. Thaw.

2. Transfer the chicken-vegetable mixture to the slow cooker and follow steps 3 through 7. Using the bag of dry mix to make the dumplings in step 4.

INSTANT POT INSTRUCTIONS:

MAKE IT NOW:

1. For the stew: Set the 6-quart Instant Pot to “Sauté.” Place the butter in the pot. When the butter has melted, add the onion, celery, and carrots and cook, stirring, until they just begin to soften, 4 to 5 minutes, seasoning lightly with salt and pepper and stirring in the poultry seasoning and garlic during the last 30 to 60 seconds of cooking. Press “Cancel.” (Freezing instructions begin here.)

2. Season both sides of the chicken with salt and pepper. Add the chicken, broth, and bay leaves to the pot and stir to combine.

3. Lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure. (The chicken is done when it registers 165°F internally.) Transfer the chicken to a cutting board and set aside. Remove and discard the bay leaves.

4. For the dumplings: In a medium bowl, whisk together the flour, baking powder, salt, sugar, and parsley. In a small microwave-safe bowl, microwave the butter and milk together until warm, about 1 minute, then whisk to melt the butter and combine. Stir the wet mixture into the dry mixture until just combined (do not overmix).

5. Set the 6-quart Instant Pot to “Sauté” and bring the stew to a boil. Using a soup spoon or tablespoon, scoop out heaping tablespoons of dumpling batter, and drop into the stew. (Wet your hands to prevent sticking and use them to help slide the batter off the spoon and into the stew.) Try to spread the dumplings out so they cover the whole surface and aren’t on top of one another. Cover the Instant Pot loosely with the lid, leaving a crack. Cook for about 12 minutes, until the dumplings double in size and a toothpick inserted into the center of a dumpling comes out clean. Press “Cancel.”

6. Meanwhile, shred or chop the chicken into bite-size pieces and set aside.

7. When the dumplings are done, gently stir the chicken and peas into the stew. Taste and season with salt and pepper as needed. Serve.

FREEZE FOR LATER:

1. Follow step 1. Let the veggies cool. Season both sides of the chicken lightly with salt and pepper and place the chicken in a gallon-size freezer bag or round container (do not stack the chicken thighs in the bag/container; instead, place them side by side).

2. Add the broth, bay leaves, and cooled veggies.

3. Seal and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen). Combine the flour, baking powder, salt, sugar, and parsley in a quart-size freezer bag or container.

4. Seal and freeze alongside the stew.

PREPARE FROM FROZEN:

NOTE: You will need to have butter, milk, and frozen peas on hand to complete this meal.

1. Set aside the dry dumpling mix. Set the Instant Pot to “Sauté.”

2. Transfer the frozen stew to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow step 3, but cook at high pressure for 15 to 20 minutes.

3. Follow steps 4 through 7, using the bag of dry mix to make the dumplings in step 4.

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