FOOD NEWS
Why Thigh Meat Is Perfect For Slow Cooker Chicken And Dumplings
BY PEGGY AOKI
Tasting Table recipe developer Michelle McGlinn's chicken and dumpling recipe uses chicken thighs, which are very easy to pull apart after a long simmer in a slow cooker.
Shreds of chicken will enrich the brothy texture and flavor of chicken and dumplings, making tender, slow-cooked, shredded chicken thighs the perfect choice.
This is due to the higher fat content and connective tissue in chicken thighs, which melt into a more flavorful and tender end result after a simmer.
The slow-cooking process allows the meat to break down gradually until the thighs are fork-tender and shred easily, unlike chicken breast, which can dry out this way.
McGlinn recommends simmering the chicken thighs with aromatic vegetables and chicken stock to add even more rich flavor to the stew.