Slow-Cooker Chicken and Dumplings(Cook's Country)

Cook time between 4-6 hours. I love the original recipe from them, so this should also be good. I will sub cooking sherry for the white wine. I got the sherry trick from ATK from a different chicken soap recipe and I now add that to all my chicken soup recipes.

• Ready In: 5 hrs 12 mins
• Serves: 6-8
• Yields: 1 Pot

Ingredients

• STEW

• 3  lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
•  salt and pepper
• 3  tablespoons  vegetable oil
• 2  onions, chopped
• 2  celery ribs, sliced 1/4 inch thick
• 2  carrots, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces
• 4  garlic cloves, minced
• 1  tablespoon tomato paste
• 2  bay leaves
• 1  teaspoon dried thyme
• 1⁄4 cup all-purpose flour
• 1⁄2 cup dry white wine
• 4  cups low sodium chicken broth
• 1  cup  frozen peas

• DUMPLINGS

• 1 3⁄4 cups all-purpose flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  cup  whole milk
• 4  tablespoons unsalted butter, melted and cooled

Directions

1. FOR THE STEW: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken.
2. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, celery, and carrots and cook until soft, 8 to 10 minutes. Stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes.
3. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth and bring to simmer; transfer to slow cooker. Stir remaining 3 cups broth into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. Stir in peas.
4. FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of stew. Cover and cook until dumplings have doubled in size, 30 to 35 minutes. Remove bay leaves and serve.