Want to seriously impress Dad this Father’s Day? These chicken recipes are guaranteed to bring big smiles and even bigger flavor to the table.
Growing up, my dad was the kind of guy who could grill in the rain, whip up spicy wings better than any restaurant, and always had a secret marinade up his sleeve. Every Father’s Day, we’d make it a tradition to try a new chicken recipe together. And trust me, the memories (and leftovers) were always worth it.
There’s just something about cooking for the man who’s spent years firing up the grill or standing by the smoker. Whether your dad loves bold BBQ, crispy fried bites, or savory oven roasted chicken, this list is packed with flavor packed ideas to make him feel like a king.
From smoky skewers to zesty wings and cheesy stuffed chicken breasts, these recipes are as unforgettable as they are delicious. Let’s make this Father’s Day a celebration full of food he’ll actually get excited about.
1. Marry Me Chicken – rich, creamy, and unforgettable!
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ teaspoon red pepper flakes
½ teaspoon dried oregano
½ teaspoon dried thyme
½ cup chopped sun-dried tomatoes (packed in oil, drained)
Fresh basil leaves, for garnish
Instructions:
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden. Remove from skillet and set aside.
In the same skillet, lower the heat to medium and sauté the garlic until fragrant (about 1 minute).
Stir in the heavy cream, chicken broth, Parmesan cheese, red pepper flakes, oregano, and thyme. Let it simmer for 2-3 minutes.
Add sun-dried tomatoes and stir. Return chicken to the skillet, spoon sauce over it, and simmer for 8–10 minutes or until chicken is fully cooked through.
Taste and adjust seasoning if needed.
Decoration Tips:
Place the chicken pieces in a shallow white bowl and spoon extra sauce over the top.
Garnish the center with a fresh sprig of basil for a vibrant touch.
Sprinkle a few extra sun-dried tomato bits around the plate for visual appeal.
Serve with creamy mashed potatoes or buttered pasta to complement the sauce.
Happy Baking
2. Oven-Fried Ranch Chicken – crispy, flavorful, and baked to perfection!
Ingredients:
2 lbs boneless, skinless chicken tenders or breasts cut into strips
1 cup buttermilk
1 packet ranch seasoning mix
1 cup crushed cornflakes or seasoned breadcrumbs
½ cup grated Parmesan cheese
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper, to taste
Chopped parsley, for garnish
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a wire rack on a baking sheet.
In a bowl, combine buttermilk and half the ranch seasoning. Add chicken and marinate for at least 30 minutes.
In another bowl, mix crushed cornflakes, Parmesan, paprika, garlic powder, remaining ranch seasoning, salt, and pepper.
Remove chicken from marinade and coat each piece in the crumb mixture, pressing gently to adhere.
Arrange chicken on prepared baking sheet. Bake for 20–25 minutes, flipping once halfway through, until golden brown and cooked through.
Let rest for 5 minutes before serving.
Decoration Tips:
Stack chicken tenders in a casual pile on a large white platter for a bountiful look.
Garnish with freshly chopped parsley to add a fresh green contrast.
Serve with a small ramekin of ranch or honey mustard dipping sauce on the side.
Use a clean white background and bright lighting to enhance the golden crispiness.
Happy Baking
3. Slow Cooker Garlic Parmesan Chicken & Potatoes – savory, tender, and full of bold flavor!
Ingredients:
4 bone-in, skin-on chicken thighs
1½ lbs baby gold potatoes
4 tablespoons butter, melted
5 cloves garlic, minced
½ cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
½ teaspoon paprika
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions:
In a small bowl, mix melted butter, garlic, Parmesan, Italian seasoning, paprika, salt, and pepper.
Place potatoes in the bottom of a greased slow cooker. Drizzle with half of the garlic-Parmesan butter mixture and toss to coat.
Place chicken thighs on top of potatoes. Brush with remaining garlic-Parmesan mixture.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and potatoes are tender.
Optional: For crispier skin, transfer chicken to a baking sheet and broil for 2–3 minutes before serving.
Decoration Tips:
Serve chicken and potatoes on a large white plate to highlight the golden color.
Spoon a little extra melted garlic butter over the chicken for sheen.
Sprinkle freshly chopped parsley across the dish for a vibrant green accent.
Add a few extra shreds of Parmesan on top just before serving for texture and richness.
Happy Baking
4. Spicy Bang Bang Chicken Skewers – fiery, saucy, and grilled to perfection!
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into chunks
1 red bell pepper, cut into pieces
1 green onion, chopped (optional garnish)
Wooden or metal skewers
For the marinade:
¼ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, minced
Salt and pepper, to taste
Instructions:
In a bowl, whisk together all marinade ingredients until smooth.
Add chicken chunks to the marinade and stir to coat. Cover and marinate in the fridge for at least 1 hour.
If using wooden skewers, soak in water for 30 minutes.
Thread marinated chicken and bell pepper onto skewers.
Preheat grill to medium-high heat and oil grates.
Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and lightly charred.
Optional: Brush with extra sauce during the last minute of grilling for added glaze.
Decoration Tips:
Serve skewers on a white platter to highlight the caramelized edges and vibrant peppers.
Sprinkle chopped green onions over the top for a fresh finish.
Add a small bowl of extra bang bang sauce on the side for dipping.
Fan out the skewers slightly for a clean, professional presentation.
Happy Baking
5. Smoky Hot Honey Barbecue Chicken Wings – sticky, sweet, and full of bold flavor!
Ingredients:
2 lbs chicken wings
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper, to taste
For the sauce:
½ cup barbecue sauce
2 tablespoons honey
1 tablespoon hot sauce (adjust to taste)
½ teaspoon liquid smoke (optional)
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
In a large bowl, toss wings with olive oil, smoked paprika, garlic powder, salt, and pepper.
Arrange wings on the rack and bake for 40–45 minutes, flipping halfway through, until crispy.
In a small saucepan, combine barbecue sauce, honey, hot sauce, and liquid smoke. Simmer over low heat for 5 minutes.
Once wings are done, toss them in the hot honey barbecue sauce until well coated.
Return wings to the oven for an additional 5 minutes to set the glaze.
Decoration Tips:
Arrange wings in a pyramid shape on a white plate to create height and focus.
Sprinkle with sesame seeds and finely chopped green onions for contrast and brightness.
Serve with a small bowl of ranch or blue cheese dressing on the side for dipping.
Wipe plate edges clean for a polished, professional look.
Happy Baking
6. Grilled Mango-Avocado Chicken Salad – fresh, juicy, and full of tropical flavor!
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
6 cups mixed greens (arugula, baby spinach, or spring mix)
1 ripe mango, peeled and cubed
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
Fresh cilantro leaves, for garnish
For the dressing:
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey
Salt and pepper, to taste
Instructions:
Brush chicken breasts with olive oil and season with salt and pepper. Grill over medium-high heat for 5–6 minutes per side or until fully cooked. Let rest and slice.
In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper for the dressing.
Arrange mixed greens on a plate. Top with mango cubes, avocado slices, cherry tomatoes, and red onion.
Add grilled chicken slices on top and drizzle with dressing.
Garnish with fresh cilantro leaves.
Decoration Tips:
Fan the grilled chicken slices neatly across the center of the salad.
Scatter mango cubes and avocado evenly to balance color and texture.
Use a white plate to let the vibrant ingredients stand out.
Drizzle dressing lightly just before serving for a glossy finish and fresh look.
Happy Baking
7. Trending BBQ Chicken Wraps – quick, fresh, and flavor-packed!
Ingredients:
2 cups cooked shredded chicken
½ cup barbecue sauce
4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded lettuce or leaf lettuce
½ small red onion, thinly sliced
2 tablespoons ranch dressing
Instructions:
In a bowl, mix shredded chicken with barbecue sauce until fully coated.
Warm the tortillas slightly to make them more pliable.
Layer each tortilla with lettuce, a generous scoop of BBQ chicken, cheddar cheese, and red onion slices.
Drizzle with ranch dressing.
Roll each tortilla tightly and slice in half for easy serving.
Decoration Tips:
Arrange the wraps upright on a plate for a colorful spiral display.
Garnish the platter with extra red onion rings and fresh lettuce leaves for a bright finish.
Use a clean white plate to highlight the wrap filling and textures.
Add a small ramekin of ranch or extra BBQ sauce on the side for dipping.
Happy Baking
8. Strawberry Poppyseed Chicken Salad – colorful, refreshing, and bursting with flavor!
Ingredients:
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
6 cups romaine or mixed greens
1 cup strawberries, halved
½ cup blueberries
1 cup mandarin orange segments
¼ cup crumbled feta cheese
¼ cup pecan halves
Poppyseed dressing, for drizzling
Instructions:
Season chicken breasts with salt and pepper. Heat olive oil in a skillet and grill the chicken for 5–6 minutes per side until cooked through. Let rest and slice.
Arrange greens on a large plate. Top with sliced strawberries, blueberries, mandarin orange segments, feta, and pecans.
Add grilled chicken slices on top.
Drizzle with poppyseed dressing just before serving.
Decoration Tips:
Fan the grilled chicken slices across the center for a balanced, visual anchor.
Arrange the fruits in small clusters around the greens for a vibrant, natural look.
Scatter pecans and feta evenly for contrast and texture.
Use a white plate to make the bright colors pop and keep the presentation clean.
Happy Baking
9. Slow Cooker Chicken Fajita Soup – bold, hearty, and bursting with Tex-Mex flavor!
Ingredients:
1½ lbs boneless, skinless chicken breasts
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes with green chilies
3 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
Salt and pepper, to taste
For topping:
Shredded cheddar cheese
Sliced avocado
Sour cream
Fresh chopped cilantro
Instructions:
Add chicken, bell peppers, onion, black beans, corn, tomatoes, broth, and spices to a slow cooker.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Remove chicken, shred with forks, then return to the slow cooker and stir.
Adjust seasoning to taste.
Decoration Tips:
Serve soup in a deep white bowl for a clean, colorful contrast.
Top with a small mound of shredded cheddar in the center.
Add a dollop of sour cream and fan out avocado slices on top.
Sprinkle fresh chopped cilantro just before serving for a fresh green finish.
Happy Baking
10. Creamy Apple Cider Chicken – savory, sweet, and perfect for cozy nights!
Ingredients:
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 small shallot, finely chopped
¾ cup apple cider (not vinegar)
½ cup chicken broth
1 teaspoon Dijon mustard
½ teaspoon dried thyme
½ cup heavy cream
1 medium apple (such as Honeycrisp or Gala), thinly sliced
Fresh thyme sprigs, for garnish
Instructions:
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same pan, melt butter and sauté garlic and shallot for 1–2 minutes.
Pour in apple cider and chicken broth, scraping any browned bits from the pan. Stir in Dijon mustard and thyme. Simmer for 5 minutes to reduce slightly.
Add heavy cream and sliced apples. Stir gently and let the sauce thicken for 3–4 minutes.
Return chicken to the pan and spoon sauce over. Simmer for another 3–4 minutes to warm through.
Taste and adjust seasoning as needed.
Decoration Tips:
Arrange chicken in a wide shallow bowl or plate with sauce and apple slices tucked around the edges.
Garnish each piece with a small fresh thyme sprig placed on top.
Choose a light-colored plate to make the creamy sauce and golden sear pop visually.
Serve alongside rustic mashed potatoes or a side of wild rice to complete the presentation.
Happy Baking
11. Classic Chicken Pot Pie Casserole – comforting, hearty, and golden-topped!
Ingredients:
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
2 cups cooked shredded chicken
1 cup frozen peas
1 cup frozen corn
1 cup sliced carrots (fresh or frozen)
2 tablespoons all-purpose flour
1½ cups chicken broth
1 cup milk
Salt and pepper, to taste
½ teaspoon dried thyme
1 can refrigerated biscuit dough (8 biscuits)
Chopped parsley, for garnish
Instructions:
Preheat oven to 400°F (200°C).
In a large skillet over medium heat, melt butter and sauté onion and garlic until soft.
Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk. Cook until thickened.
Add chicken, peas, corn, carrots, thyme, salt, and pepper. Stir to combine and heat through.
Transfer the filling to a baking dish. Arrange uncooked biscuits on top.
Bake for 20–25 minutes or until biscuits are golden brown and cooked through.
Remove from oven and let rest for a few minutes before serving.
Decoration Tips:
Brush the tops of the biscuits with a little melted butter before baking for a glossy, golden finish.
Sprinkle freshly chopped parsley over the biscuits and edges of the dish just before serving.
Use a rustic ceramic baking dish to enhance the cozy, homemade feel.
Serve with a simple side salad in a contrasting bowl to elevate presentation.
Happy Baking
12. Cheesy Chicken Bacon Ranch Casserole – creamy, savory, and loaded with flavor!
Ingredients:
3 cups cooked shredded chicken
8 oz pasta (penne or elbow), cooked and drained
1½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
1 cup cooked crispy bacon, crumbled
1½ cups ranch dressing
½ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
2 green onions, chopped (for garnish)
Instructions:
Preheat oven to 375°F (190°C).
In a large bowl, mix cooked pasta, chicken, ranch dressing, sour cream, garlic powder, onion powder, salt, and pepper until well combined.
Fold in 1 cup of cheddar cheese, mozzarella cheese, and half of the crumbled bacon.
Spread the mixture evenly into a greased 9×13-inch baking dish.
Top with remaining cheddar cheese and bacon.
Bake for 20–25 minutes until hot and bubbly.
Remove from oven and let cool slightly before serving.
Decoration Tips:
Sprinkle freshly chopped green onions over the top right before serving for a pop of color.
Serve the casserole on a clean white plate to enhance the contrast of golden cheese and crispy bacon.
Add a drizzle of ranch over the top just before serving for an extra creamy visual appeal.
Present with a crisp side salad in a bright bowl to balance the richness.
Happy Baking
13. Grilled Huli Huli Chicken – sweet, smoky, and island-inspired!
Ingredients:
2 lbs boneless, skinless chicken thighs
½ cup soy sauce
½ cup pineapple juice
¼ cup brown sugar
¼ cup ketchup
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil
Sliced green onions, for garnish
Pineapple rings, optional for serving
Instructions:
In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil.
Reserve ⅓ cup of the marinade for basting. Place chicken thighs in a resealable bag and pour in the remaining marinade. Marinate for at least 2 hours or overnight.
Preheat grill to medium heat. Oil grates lightly.
Grill chicken for 5–6 minutes per side, basting occasionally with reserved marinade, until cooked through and nicely charred.
Remove from grill and let rest for 5 minutes before serving.
Decoration Tips:
Arrange grilled chicken on a white serving plate with grill marks facing up for a bold visual impact.
Garnish with fresh chopped green onions for a pop of color.
Add a few grilled pineapple rings or wedges on the side to enhance the tropical feel.
Serve with white rice or grilled vegetables in matching clean dishes for a cohesive island-style presentation.
Happy Baking
14. Harvest Apple Cranberry Chicken Salad – crisp, fresh, and fall-inspired!
Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
6 cups mixed greens (spring mix or baby spinach)
1 red apple, thinly sliced
⅓ cup dried cranberries
⅓ cup pecan halves
¼ cup crumbled goat cheese or feta
2 tablespoons chopped walnuts (optional)
For the dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper, to taste
Instructions:
Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 5–6 minutes per side until golden and cooked through. Let rest, then slice.
In a small bowl, whisk together all dressing ingredients until smooth.
Arrange mixed greens on a large plate. Top with sliced apples, cranberries, pecans, goat cheese, and sliced grilled chicken.
Drizzle with dressing just before serving.
Decoration Tips:
Fan out the sliced apples in a circular motion to frame the plate.
Drizzle the dressing lightly over the entire plate for a glossy finish.
Scatter the goat cheese and cranberries evenly for visual balance.
Use whole pecans and a few walnut pieces for texture and contrast.
Present on a white flat plate to make the colors pop.
Happy Baking
15. Creamy Chicken Enchiladas – cheesy, saucy, and irresistibly comforting!
Ingredients:
2 cups cooked shredded chicken
1½ cups shredded cheddar or Mexican blend cheese
8 small flour tortillas
1 can (10 oz) red enchilada sauce
½ cup sour cream
4 oz cream cheese, softened
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Chopped fresh cilantro or parsley, for garnish
Instructions:
Preheat oven to 375°F (190°C).
In a large bowl, mix shredded chicken, 1 cup of cheese, sour cream, cream cheese, garlic powder, onion powder, salt, and pepper.
Spoon filling into tortillas, roll them up, and place seam-side down in a greased baking dish.
Pour enchilada sauce evenly over the rolled tortillas.
Sprinkle remaining ½ cup cheese on top.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
Let rest for 5 minutes before serving.
Decoration Tips:
Spoon a dollop of sour cream on top center after baking for a creamy visual touch.
Sprinkle freshly chopped cilantro or parsley across the top for a bright, fresh accent.
Serve on a white oval platter to highlight the golden melted cheese.
Pair with lime wedges or a side of Spanish rice in a contrasting dish for a complete presentation.
Happy Baking
16. Creamy Buffalo Chicken Cauliflower Casserole – cheesy, spicy, and low-carb comfort!
Ingredients:
1 large head cauliflower, cut into bite-sized florets
3 cups cooked shredded chicken
1 cup buffalo wing sauce
4 oz cream cheese, softened
1 cup sour cream
1½ cups shredded cheddar cheese
½ teaspoon garlic powder
Salt and pepper, to taste
2 green onions, chopped, for garnish
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Steam or microwave cauliflower until just tender (about 5–6 minutes), then drain and set aside.
In a large bowl, mix buffalo sauce, cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
Stir in the shredded chicken and cauliflower until evenly coated.
Transfer the mixture to the prepared baking dish and top with shredded cheddar cheese.
Bake for 20–25 minutes or until hot and bubbly.
Remove from oven and let sit for a few minutes before serving.
Decoration Tips:
Garnish the top with freshly chopped green onions for contrast and crunch.
Serve on a clean white plate to highlight the creamy, cheesy texture.
Add a small drizzle of buffalo sauce on the side of the plate for an elevated look.
Pair with a side of celery sticks or a light green salad in a bright dish for color balance.
Happy Baking
17. Sheet Pan Maple-Mustard Roasted Chicken & Veggies – sweet, tangy, and perfectly caramelized!
Ingredients:
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
1 cup baby carrots
1 cup Brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper, to taste
For the glaze:
¼ cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Instructions:
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a small bowl, whisk together all glaze ingredients.
Place chicken thighs on the baking sheet. Arrange potatoes, carrots, and Brussels sprouts around them.
Drizzle everything with olive oil and season with salt and pepper.
Brush chicken generously with the maple-mustard glaze.
Roast for 35–40 minutes, basting chicken with more glaze halfway through, until chicken is golden and vegetables are tender.
Broil for the last 2–3 minutes if a more caramelized finish is desired.
Decoration Tips:
Arrange the vegetables around the chicken in a natural circular frame for a balanced look.
Drizzle a small amount of warm glaze over the chicken right before serving for shine.
Garnish with a few thyme sprigs or cracked black pepper for an elegant touch.
Serve on a large white platter to make the vibrant vegetables and glazed chicken stand out.
Happy Baking
18. Honey Lime Grilled Chicken Skewers – zesty, juicy, and perfect for grilling season!
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 zucchini, sliced thick
Wooden or metal skewers
For the marinade:
¼ cup honey
¼ cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon chili powder
½ teaspoon black pepper
½ teaspoon salt
Instructions:
In a bowl, whisk together all marinade ingredients. Add chicken pieces and toss to coat. Cover and marinate for at least 1 hour in the fridge.
Soak wooden skewers in water for 30 minutes if using.
Thread marinated chicken, peppers, onion, and zucchini onto skewers, alternating pieces.
Preheat grill to medium-high heat. Oil grates lightly.
Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and lightly charred.
Brush remaining marinade over skewers during grilling for extra flavor.
Decoration Tips:
Serve skewers on a large white platter for contrast with the colorful vegetables.
Garnish with fresh lime wedges on the side for added brightness.
Drizzle a bit of warmed leftover marinade or honey glaze over the skewers before serving.
Sprinkle finely chopped parsley or cilantro for a fresh pop of green.
Happy Baking
19. Slow Cooker Chicken & Dumplings – warm, tender, and full of comfort!
Ingredients:
For the chicken stew:
1½ lbs boneless, skinless chicken breasts or thighs
3 cups low-sodium chicken broth
1 cup chopped carrots
1 cup chopped celery
1 cup frozen peas
1 small onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon black pepper
Salt, to taste
For the dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons butter, cold and cubed
½ cup milk
Instructions:
Add chicken, broth, carrots, celery, onion, garlic, thyme, pepper, and salt to the slow cooker.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Remove chicken, shred with forks, then return to the pot with peas.
In a bowl, mix flour, baking powder, and salt. Cut in butter until crumbly, then stir in milk until a soft dough forms.
Drop spoonfuls of dough on top of the stew. Cover and cook on high for 1 more hour, or until dumplings are fluffy and cooked through.
Decoration Tips:
Sprinkle freshly chopped parsley over the top for a vibrant green finish.
Serve in a wide shallow bowl to showcase the dumplings and shredded chicken.
Add a light grind of black pepper over each bowl for contrast.
Serve with warm crusty bread on the side for a complete presentation.
Happy Baking
