Chicken with Herbed Dumplings

Chicken with Herbed DumplingsRecipe
Photo: Kana Okada; Styling: Lynn Miller

Recipe from


Recipe Time

Prep: 30 Minutes
Cook: 4 Hours, 30 Minutes

Nutritional Information

Calories 514
Fat 22 g
Satfat 12 g
Protein 28 g
Carbohydrate 51 g
Fiber 3 g
Cholesterol 152 mg
Sodium 910 mg


1 whole chicken (3 1/2 to 4 lb.)
2 carrots, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
1 onion, quartered
1 bay leaf
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
Salt and pepper
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons chopped fresh herbs, such as thyme and oregano
2 tablespoons unsalted butter
1 large egg
1/2 cup milk


1. Make chicken: Put first five ingredients in slow cooker. Pour in 6 cups cold water. Cover and cook on high until chicken is tender, about 3 1/2 hours. Remove chicken from cooker and set aside. When cool, remove meat and shred into large pieces.

2. Strain cooking liquid and set aside. Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth. Add cooking liquid to pan, increase heat to high, bring to a boil and whisk until smooth and slightly thickened. Return sauce and chicken to slow cooker. Season with salt and pepper.

3. Make dumplings: In a small bowl, combine flour, baking powder, salt and herbs. Add butter and use fingertips or a pastry cutter to work butter into dry ingredients until mixture resembles coarse crumbs. Whisk egg and milk to blend, then stir into flour mixture to form a sticky batter. Drop batter by tablespoon into cooker. Cover and cook on high until dumplings are fluffy, about 1 hour.