I remember my mother making Chicken and Dumplings. I also remember thinking it was too much trouble, but it was one of my sister’s favorites. My version has more vegetables and is easier though it has a few steps. I do not typically use canned soup, but it seems to work here. Here is how I make it.
Thinly slice 2 onions and sauté in 2 tablespoons of olive oil over medium low heat until they start to brown. Deglaze the pan with a big splash of white wine and transfer to the bottom of the slow cooker. Lay 6 boneless, skinless chicken thighs over the onions. Mix 1 can of condensed cream of chicken soup with one can of condensed cream of celery soup and a few grinds of black pepper in a medium bowl. Spoon this mixture over the thighs. Pour in 2 cups of chicken stock and 1 cup of white wine, cover, and cook on high for 4 hours.
Remove the thighs from the cooker to a board and shred with 2 forks; it will be easy because they are so tender at this point. Whisk the liquid in the cooker to make sure it is well mixed. If it is too dry, add a little more chicken stock. Stir in your favorite dumplings, either made by hand or frozen. I use Mary Hill’s frozen dumplings – a Georgia specialty. Return the shredded chicken to the cooker, cover and continue to cook for 1 hour.
Meanwhile, prepare the other vegetables. Sauté ½ pound of sliced mushrooms in 3 tablespoons of butter until lightly browned. Peel and cut 5 -6 carrots in medium dices and parboil in boiling water 2 – 3 minutes. Drain.
Add the mushrooms, carrots and 1 cup of frozen peas to the chicken and dumplings and cook for 20 minutes. Add a little more chicken stock if it is too dry. Turn the heat off and allow to sit for 10 minutes before serving.
This is the perfect comfort food for the cooler, rainier weather we are having. Enjoy!