Crock-pot Chicken & Dumplings

Adapted from The Gourmet Slow Cooker: Simple and Sophisticated Meals From Around the World's Chicken and Dumplings

Ingredients
Serves 4-6.

Soup
1 c. all-purpose flour (not for stove-top method)
2 t. salt
1 lb. or 1 package boneless, skinless chicken breasts, cut in 1/2 - 1" cubes (or 1 frying or stewing chicken, cut into serving pieces and skinned)
3 T. olive oil
1 sweet onion, halved and sliced
4 celery stalks, sliced
5 1/2 c. water
1/2 c. dry white wine
6 t. Chicken Better Than Bullion
6 carrots, sliced
1/8 t. chipotle powder
1/8 t. powdered lemon peel
1-2 bay leaves
1/4 c. Litehouse Freeze-Dried Poultry Seasoning (or 2 sprigs marjoram)
freshly ground black pepper
1 c. frozen petite peas

Dumplings
2 c. all-purpose flour
2 t. baking power
1 t. salt
4 T. unsalted butter
1 egg with milk to equal 1 c.
1/4 c. chopped fresh parsley for garnish

Crock-Pot Directions
Soup 
Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag several pieces at a time, and shake to coat completely.  

Heat a large saute pan over medium-high heat and add 2 tablespoons of the oil. Add the chicken and cook, turning once, for 5-7 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then place in the slow cooker.

Add the onion and celery to the remaining flour in the bag and shake to coat. Set the saute pan over medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and celery and saute, stirring frequently, for 10-15 minutes, until browned. Deglaze with the wine, stirring to scrape up the browned bits from the bottom of the pan.  Add the water and bullion paste.  Cook for 10-15 minutes, until the sauce is somewhat thickened. Stir in the carrots, marjoram, and salt and pepper to taste. Pour over the chicken in the slow cooker.

Cover and cook on low heat for 3 1/2 hours, then on high for 30 minutes before dropping in the dumplings.

Dumplings
To prepare the dumplings, combine the flour, baking powder, and salt in a bowl. Stir to blend. Bring the butter and milk to a simmer in a saucepan over medium heat. Drizzle into the dry ingredients and mix well. This will be a fairly dry dough. (I've not tried this method, only the stove-top method.)

Using a large spoon or your hands, form the dough into 6 loose ovals or rounds, about 2 inches in diameter. Add the peas to the slow cooker and mix well. Place the dumplings on top of the stew.

Cover and cook on high for 30 minutes, or until a toothpick inserted in a dumpling comes out clean. Remove and discard the marjoram.

Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.

Stove-Top Directions
Soup 
Heat a large stock pot over medium-high heat and add the oil.  Sauté the onions, celery, and carrots.  Deglaze with the wine, stirring to scrape up the browned bits from the bottom of the pan..  Add the water, spices, herbs, and bullion paste.  When soup has returned to a simmer, add the chicken cubes. 

Cover and cook until chicken is cooked through, 5-10 minutes.

Dumplings
To prepare the dumplings, mix the dry ingredients in a bowl. Stir to blend. Cut in softened butter. Mix in egg and milk.

Add the peas to the soup and mix well.  Using a two large spoons, create large dollops of dough and drop onto the top of the bubbling soup.

Cover and cook on high for XX minutes, or until a toothpick inserted in a dumpling comes out clean. Remove and discard the marjoram and bay leaves.

Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.