Slow-cooker chicken with sage dumplings
Serves: 6
Prep time: 45 minsTotal time: 
Recipe photograph by Emma Guscott
Slow-cooker chicken with sage dumplings
This chicken stew, where most of the work is done in the slow cooker, is a great-value weekend meal
Serves: 6
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
590Kcal
Fat
23gr
Saturates
10gr
Carbs
47gr
Sugars
5gr
Fibre
5gr
Protein
36gr
Salt
1.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 6 skinless and boneless chicken thighs (about 850g)
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 300g potatoes, peeled and cut into 2cm chunks (about 2 potatoes)
- 2 carrots, peeled and cut into 1cm diagonal slices
- 200g chestnut baby button mushrooms, halved
- 2 garlic cloves, crushed
- a few sprigs of thyme
- 3 tbsp plain flour
- 300ml chicken stock, made with 1 stock cube
- 300ml white wine
- 1 tbsp wholegrain mustard
- 200g self-raising flour, plus extra for dusting
- 100g suet
- 1 tbsp sage leaves, finely chopped
Step by step
- Season the chicken thighs well. Heat the oil in a large frying pan over a medium heat. Add the chicken and fry for 4 minutes until golden brown. Flip the chicken over and fry for another 2 minutes. Transfer to a plate and set aside.
- Put the vegetables in the slow-cooker bowl along with the garlic and thyme. Sprinkle over the flour, stirring to coat. Combine the stock, wine and mustard in a jug. Add the chicken to the bowl and pour over the stock mixture. Cover and cook on high for 4½ hours.
- After 4 hours, make the dumplings. Combine the flour, suet and rosemary in a large mixing bowl. Season well. Make a well and slowly pour in 125ml cold water, stirring as you go, until you get a soft, shaggy dough.
- Turn the dough out onto a lightly floured work surface, briefly knead into a smooth, slightly sticky dough and divide it into 8 pieces. Roll the pieces into balls. Remove the lid from the slow cooker and skim off any fat. Use a fork to roughly shred the chicken in the pot, stirring into the rest of the stew. Arrange the dumplings on top of the stew and cover. Cook for 30 minutes, or until the dumplings puff up.
- Serve with steamed veg.
