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    Fall Recipe Week 1 | The Sarver Group

    Warm and cozy weather is upon us and that means comfort food!  For the month of November, we’ll share one recipe a week to enjoy.   Get your elastic pants ready:)

    Chicken and Dumpling Tips


    • 6 boneless skinless chicken thighs, chopped
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon pepper, divided
    • 1 tablespoon canola oil
    • 3 celery ribs, chopped
    • 2 medium carrots, peeled and chopped
    • 1 large onion, chopped
    • 3 garlic cloves, minced
    • 2 tablespoons tomato paste
    • 1/3 cup all-purpose flour
    • 4 cups chicken broth, divided
    • 2 bay leaves
    • 1 teaspoon dried thyme


    • 2 cups all-purpose flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup whole milk
    • 4 tablespoons melted butter



    • Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Transfer to a 6-qt. slow cooker.
    • In same skillet, cook celery, carrots and onion until tender, 6-8 minutes. Add garlic, tomato paste and remaining salt and pepper; cook 1 minute. Stir in flour; cook 1 minute longer. Whisk in 2 cups chicken broth; cook and stir until thickened. Transfer to slow cooker. Stir in bay leaves, thyme and remaining chicken broth.
    • For dumplings, whisk together flour, baking powder, salt and pepper in a large bowl. Stir in milk and butter to form a thick batter. Drop by 1/4 cupfuls over chicken mixture. Cook, covered, on low until bubbly and dumplings are set, 6-8 hours. Discard bay leaves. Remove insert and let stand, uncovered, for 15 minutes.

    Let us know how it tasted!  Enjoy:)

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