SLOW-COOKER CHICKEN AND DUMPLINGS

Slow-Cooker Chicken and Dumplings image

Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.

Provided by Food Network Kitchen

Time 7h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 carrots, sliced
3 stalks celery, sliced
1 1/2 pounds skinless, boneless chicken thighs (5 or 6)
2 cloves garlic, chopped
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
2 1/2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
20 frozen cheese-filled mini pierogi (from one 12-ounce package)
2/3 cup frozen peas
2/3 cup heavy cream
1/4 cup roughly chopped fresh dill

Steps:

Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

Nutrition Facts : Calories 550, Fat 26 grams, SaturatedFat 12 grams, Cholesterol 209 milligrams, Sodium 841 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams