Slow-Cooker Chicken Stew with Herbed Buttermilk Dumplings

Serves 4 to 6 | 30 Minute Meal


1 ½ pounds boneless, skinless chicken pieces (use a combination of thighs and breasts or use all thighs)
1 ½ teaspoons salt, divided
½ teaspoon pepper
½ cup all-purpose flour
2 tablespoons vegetable oil
8 ounces mushrooms, sliced
4 packets Savory Choice
2 cups water
2 large carrots, diced
3 stalks celery, diced
1 large yellow onion, diced
3 cloves garlic, minced
1 bay leaf
1 tablespoon fresh thyme leaves

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
½ cup buttermilk
2 tablespoons minced fresh chives


Season the chicken pieces all over with ¾ teaspoon salt and the pepper. Dredge the pieces in the flour. Heat the oil in a large heavy skillet and cook the chicken pieces until they are browned on all sides, about 4 minutes per side. Transfer the browned chicken pieces to the slow cooker.

Add the onions, garlic, and mushrooms to the pan and cook, stirring frequently, until softened, about 5 minutes. Transfer the vegetables to the slow cooker.

Add the Savory Chicken Broth Concentrate, water, carrots, celery, bay leaf, and thyme to the slow cooker, cover, and cook on low for 7 to 8 hours, until the chicken is falling apart.

Meanwhile, prepare the dumpling batter. In a food processor, combine the flour, baking powder, salt, and butter and pulse until the mixture resembles a coarse meal. Add the buttermilk and pulse to combine into a loose batter. Add the chives and pulse just to incorporate.

Before adding the dumpling batter to the stew, stir the chicken using a wooden spoon or a fork to break the chicken into small pieces. Drop the dumpling batter by rounded teaspoons onto the stew in the slow cooker. Cover the pot again and continue to cook on low until the dumplings are cooked through, about 20 to 25 minutes. Serve hot.