Slow Cooker Indian Masala Chicken & Dumplings

• •1 lb Ground chicken (lean)
• •1 medium Yellow onion (chopped)
• •3 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated)
• •1 can Crushed tomatoes (14.5 oz)
• •3 cups Chicken broth
• •2 medium Carrots (peeled and chopped)
• •1.5 tsp Garam Masala
• •1 tsp Ground Turmeric
• •1 tsp Ground Cumin
• •1 tsp Ground Coriander
• •0.5 tsp Cayenne pepper (or to taste)
• •to taste to taste Salt
• •to taste to taste Black pepper
• •1 cup Frozen peas
• •1.5 cups All-purpose flour (for dumplings)
• •2 tsp Baking powder (for dumplings)
• •0.5 tsp Salt (for dumplings)
• •1 cup Cold butter (cubed, for dumplings)
• •1 cup Milk (plus more if needed, for dumplings)
• •2 tbsp Fresh cilantro (chopped, for garnish (optional))

Instructions

1. 1

   In a large skillet over medium-high heat, brown the ground chicken, breaking it apart with a spoon. Drain any excess fat and transfer the chicken to the slow cooker insert.

2. 2

   Reduce the skillet heat to medium. Add the chopped onion and sauté for 3-5 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Stir in the garam masala, turmeric, cumin, coriander, cayenne pepper, salt, and black pepper into the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant.

4. 4

   Transfer the seasoned onion mixture to the slow cooker with the chicken. Add the crushed tomatoes, chicken broth, and chopped carrots. Stir to combine.

5. 5

   Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the carrots are tender and the sauce has melded.

6. 6

   About 1 hour before serving, prepare the dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

7. 7

   Gradually add the milk, stirring with a fork until a shaggy dough forms. Be careful not to overmix.

8. 8

   Stir the frozen peas into the chicken mixture in the slow cooker. Drop spoonfuls of the dumpling dough directly onto the hot stew. Leave a little space between each dumpling as they will expand.

9. 9

   Cover the slow cooker and continue to cook on low for another 45-60 minutes, or until the dumplings are cooked through and fluffy. An inserted toothpick should come out clean.

10. 10

    Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro, if desired, and serve hot.

Chef's Tips

• 💡For extra flavor, you can sear the ground chicken directly in the slow cooker if it has a 'sear' function before adding other ingredients.
• 💡Don't lift the lid too often during the dumpling cooking phase, as this releases steam and can prevent the dumplings from cooking properly.
• 💡If you prefer a thicker sauce, you can remove a cup of liquid from the slow cooker, whisk in 1-2 tablespoons of cornstarch, and then return it to the slow cooker for the last 30 minutes of cooking.
• 💡Serve with a side of basmati rice or naan bread to soak up all the delicious masala sauce.