Amish Chicken and Dumplings is a comforting, hearty dish that brings the rustic flavors of the countryside to your kitchen. This recipe, adapted for the slow cooker, captures the essence of traditional Amish cooking, known for its simplicity and depth of flavor. It's perfect for those who appreciate a warm, home-cooked meal with minimal effort. The slow cooker method allows the chicken to become incredibly tender, while the dumplings soak up the savory broth, creating a dish that's both satisfying and nostalgic.

This dish pairs beautifully with a simple side salad of mixed greens and a light vinaigrette, which adds a refreshing contrast to the rich flavors of the chicken and dumplings. For a more substantial meal, consider serving it alongside roasted vegetables or a crusty loaf of bread to soak up the delicious broth.

Servings: 6

1.5 pounds boneless, skinless chicken thighs
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup carrots, sliced
1 cup celery, sliced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted

Place the chicken thighs, onion, garlic, chicken broth, carrots, celery, thyme, parsley, salt, and pepper in the slow cooker.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.

About 30 minutes before serving, prepare the dumplings. In a bowl, combine the flour, baking powder, and salt.

Stir in the milk and melted butter until a soft dough forms.

Drop spoonfuls of the dough onto the surface of the simmering chicken mixture in the slow cooker.

Cover and cook on high for an additional 25-30 minutes, until the dumplings are cooked through.

Serve hot, garnished with additional parsley if desired.

For a richer flavor, you can use chicken thighs with the skin on and remove it after cooking. If you prefer a thicker broth, whisk in a slurry of cornstarch and water during the last 30 minutes of cooking. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also add peas or corn for extra vegetables and color.

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