Chicken and Dumpling Stew

Tender chicken stew topped with fluffy herb dumplings. The ultimate British comfort food on a cold evening.

Ingredients

• 6 chicken thighs, boneless and skinless
• 1 onion, diced
• 2 carrots, diced
• 2 sticks celery, sliced
• 2 potatoes, cubed
• 500ml chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper
• For the dumplings:
• 150g self-raising flour
• 75g suet (vegetable or beef)
• 1 tsp dried mixed herbs
• Pinch of salt
• About 5 tbsp cold water

Method

1. Place the chicken, vegetables, stock, thyme, and bay leaf in the slow cooker.
2. Cook on Low for 6-7 hours.
3. Make the dumplings: mix flour, suet, herbs, and salt. Add enough water to form a soft dough. Shape into 8 balls.
4. Place the dumplings on top of the stew.
5. Replace the lid and cook on High for 45 minutes to 1 hour until the dumplings are puffed and cooked through.
6. Serve immediately.

Tips

Don’t lift the lid while the dumplings are cooking — they need the steam to rise. Suet is in the baking aisle near the flour.