The rich, creamy soup base for Slow Cooker Chicken Stew is made without any heavy cream and gets great flavor from chicken and vegetables simmered low and slow. The recipe provided below (and shown in photos at the top of the page) includes a homemade topping that is dropped on top of the stew. This is a soft and tender (not flaky) topping that bakes right in the slow cooker. Because it bakes with the stew, the bottom is soft and dumpling-like and the top is firm and biscuit-like. See the recipe notes below for plenty of ideas on other ways to finish / serve the stew. This recipe should be made in a 6-quart slow cooker.
0 Place a Dutch oven or large pan with high sides over medium heat. Add 4 Tbsp butter. When butter melts, add onion and saute until tender, 6 to 7 minutes.
2 Stir in 1 cup flour, 1 tsp dried thyme, and garlic. Cook, stirring, until no dry spots remain, about 2 minutes.
4 Slowly pour in 3 cups stock, whisking as you add the stock. Bring to a simmer, scraping up any dried bits on the bottom of the pan. Simmer until mixture turns slightly golden and gets very thick, 8 to 10 minutes. It should resemble a thick gravy. (See notes below if you want to freeze this meal.)
6 Transfer contents of the pan to the bowl of a slow cooker.
8 Add the remaining 3 cups chicken stock, chicken thighs, carrots, celery, and bay leaves.
10 Cook on low until chicken is tender, 4 to 5 hours. (At this point the stew can hold on the warm setting for up to 2 hours. Note: If your stew was not fully defrosted before it was added to the slow cooker, be sure to check that the chicken has cooked all the way through before serving.)
12 Remove lid from slow cooker. Taste broth and season with some additional salt, if needed.
14 Transfer chicken to a cutting board and shred or chop. Return chicken to the slow cooker and add peas. Increase slow cooker heat to high.
16 Meanwhile, whisk together 1 ¾ cup flour, baking powder, parmesan cheese (if using), ¼ tsp dried thyme, and salt. Add milk and melted butter and stir just until everything is combined.
18 Spray a 1/4 cup measuring cup with nonstick cooking spray. Use the measuring cup to scoop and drop the biscuit batter into the stew. (No need to be precise about this. The biscuits will spread out as they cook.)
20 Cover slow cooker and continue cooking until dumplings are cooked through, about 30 minutes.
