CROCK POT CHICKEN AND DUMPLINGS
Steps:
- Heat chicken broth in a pot; cover, keep warm, set aside
- Add 2-tbsp oil to a skillet and heat; Season chicken with salt/pepper to taste and brown on all sides (about 5-8 minutes); Set aside to cool, then cut into pieces and add to slow cooker/dutch oven (or toss them in whole and shred after cooking is done)
- In the same pan, heat onions, carrots, celery and garlic until soft (about 3-5 minutes)
- Add thyme, rosemary, and bay leaves and cook until fragrant (about 2 minutes)
- Transfer vegetables to slow cooker
- Whisk flour in pan with 1-tsp butter until there are no lumps and the mixture has browned
- Slowly whisk in 1-cup chicken broth and wine/cooking sherry; bring to simmer and add to pot
- Add 2-cups chicken broth, mix, and cook on low for 4-6hours
- Dumplings: Combine flour, baking powder, remaining butter, and milk; mix until incorporated
- Using a greased 1/4-cup measure, drop dumplings in crock pot around the edges (where the heating element is); cover and cook 30-35minutes until dumplings have doubled in size
- Stir in frozen peas 20-30 minutes before serving
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