Slow-Cooker Chicken and Dumplings
Chicken and dumplings are a mainstay of the American South—though similar dishes exist worldwide—where there are generally two versions: stewed chicken with unleavened, chewy, noodle-like dumplings that are rolled out before being dropped into the broth; and fluffy leavened dumplings that are much like drop biscuits, which get dolloped on top of the stew, where they puff up as they poach. The dish works beautifully translated to the slow cooker because the chicken and vegetables can braise slowly, intensifying the flavor of the chicken broth. This variation uses leavened drop-dumplings with a touch of cornmeal for sweet-earthy flavor and buttermilk for tenderness and tanginess. This dish is traditionally made with a whole chicken cut up into parts, but this streamlined adaptation uses boneless, skinless chicken thighs.
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