Crock potSouthern
Chicken and dumplings
Stew in the crock, dumplings in the last half hour. Drop biscuits, not a mix from 1987.
Made it?
5 hr 30 min · 30 min hands-on · pull 185°F · rest 5 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- bone-in chicken thighs3 lb
- carrots, coin-cut3
- celery stalks, sliced3
- onion, diced1
- garlic cloves3
- chicken stock4 cups
- kosher salt1 tsp
- thyme1 tsp
- frozen peas (last 10 minutes)1 cup
- biscuit mix or homemade drop dumplings1.5 cups
- milk (for dumplings)1/2 cup
Method
- 1
Veg, garlic, thyme, salt, stock, thighs in the crock. Low 5 hours.
- 2
Fish out the thighs, shred, return the meat, discard skin and bones. Stir in peas.
- 3
Mix dumplings, drop by spoonfuls on top. High 25–30 minutes, lid on, until they are cooked through — not gummy.
If you don’t have it
- Bone-in thighs → A rotisserie bird plus stock. Meat in at the dumpling stage. The crock still needs 4 hours of veg and stock first.
- Biscuit mix → 2:1 flour to baking powder drop dough with cold butter. Same steam. Do not overmix.
Same cook, different day
Herbed
Sunday. Parsley and black pepper in the dumpling dough.
No peas
House rules. Skip them. The stew does not care.
On the plate
With this, try
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min