1 Tbsp oil
2 large onions, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 carrots, finely sliced
1 tsp + 1/2 Tbsp sweet paprika
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
6 chicken legs

water or chicken stock, to cover

Dumpling Batter

4 eggs

1/2 cup seltzer
3/4 tsp ground black pepper
1/4 tsp salt
1 tsp finely chopped fresh rosemary or basil

1 3/4 cups flour

1.  Preheat oil in a large, wide pot. Sauté the onions, garlic, celery, carrots, 1 teaspoon paprika, salt, and pepper, until beginning to soften. Add chicken (skin side down) and let cook for 2–3 minutes. Turn chicken over and cook 3 more minutes.

2.  Transfer entire contents of pan to a large (4–5 quart) slow cooker. Cover partially with water or chicken stock and then cover the slow cooker. Cook over high heat for about 6 hours.

3.  Half hour before the chicken is ready, make dumpling batter by combining eggs, seltzer, spices, and herbs in a bowl. Beat with a whisk and slowly add flour, constantly beating the mixture to dissolve any lumps. Refrigerate batter for 15 minutes.

4.  When the chicken is cooked, uncover slow cooker and drop batter into the water, 1 teaspoonful (or less) at a time, and let cook for a few minutes before serving.

Note:  The chicken tastes just as delicious without the dumplings.

This recipe originally appeared in Mishpacha Magazine.  Read full article, 'My Crockpot Craze', here.

Recipes by Estee Kafra, Styling by Tehila Hoberman and Amit Farber, Photorgraphy by Daniel Lailah.