Slow-Cooker Chicken and Dumplings | America's Test Kitchen

Ingredients

• 3 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• Salt and pepper
• 3 tablespoons vegetable oil
• 2 onions, chopped
• 2 celery ribs, sliced 1/4 inch thick
• 2 carrots, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 4 tablespoons unsalted butter, melted and cooled