Ingredients:
For the Chicken Stew:
2 lbs boneless, skinless chicken thighs or breasts
4 cups chicken broth
1 onion, finely chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup frozen peas (optional)
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup unsalted butter, melted
Instructions:
In the slow cooker, combine chicken broth, chopped onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, salt, and pepper.
Add the chicken thighs or breasts to the slow cooker.
Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
About 30 minutes before serving, shred the cooked chicken with two forks. If you used chicken thighs, remove any bones.
In a mixing bowl, whisk together the flour, baking powder, and salt for the dumplings.
Add the milk and melted butter to the dry ingredients, stirring just until combined. The batter will be thick.
Drop spoonfuls of the dumpling batter onto the surface of the hot chicken stew in the slow cooker. It’s okay if they’re not perfectly shaped.
Cover the slow cooker and cook on high for an additional 30-45 minutes, or until the dumplings are cooked through.
About 10 minutes before serving, stir in the frozen peas (if using).
Taste the stew and adjust the seasoning if needed.
Serve the Crock-Pot Chicken and Dumplings in bowls, ensuring each serving has a mix of chicken, vegetables, and dumplings
