Ingredients:

  • lbs boneless, skinless chicken breasts or thighs
  • cups low sodium chicken broth
  • large yellow onion, chopped
  • medium carrots, peeled and diced
  • celery stalks, diced
  • tsp dried thyme
  • /2 tsp dried rosemary
  • Salt and black pepper to taste
  • Tbsp unsalted butter
  • Tbsp all-purpose flour (or GF blend)
  • cup milk or half-and-half
  • Tbsp fresh parsley, chopped (for garnish)
  • cups all-purpose flour (or 1-to-1 GF blend)
  • tsp baking powder
  • /2 tsp salt (for dumplings)
  • /4 cup cold unsalted butter, cubed (for dumplings)
  • /4 cup milk (for dumplings)

Instructions:

  1. Place chicken breasts/thighs in the slow cooker insert. Add onion, carrots, celery, thyme, rosemary, salt, and pepper over the top. Pour in the chicken broth.
  2. Cover and cook on Low for 7-8 hours or High for 4-5 hours, until the chicken is fully cooked and shreds easily.
  3. Remove the cooked chicken from the slow cooker and shred the meat using two forks or a mixer. Set aside.
  4. In a small saucepan, melt the 4 Tbsp of butter. Whisk in the 4 Tbsp of flour and cook for 1 minute to create a blonde roux. Slowly whisk in the 1 cup of milk until the mixture is smooth and slightly thickened.
  5. Pour the thickened milk mixture and the shredded chicken back into the slow cooker. Stir gently. Leave the cooker on the High setting to bring back to a simmer.
  6. Prepare Dumpling Dough: Whisk together the 2 cups of flour, baking powder, and salt in a separate bowl. Cut in the 1/4 cup of cold, cubed butter until the mixture resembles coarse crumbs. Stir in the 3/4 cup of milk until just combined into a shaggy dough. Do not overmix.
  7. Drop rounded tablespoons of the dough directly onto the surface of the simmering stew in the slow cooker, leaving space between each one for expansion.
  8. Cover the slow cooker tightly. Cook on High for 20-25 minutes without lifting the lid to ensure the steam cooks the dumplings through and makes them fluffy.
  9. Check one dumpling for doneness (it should not be raw inside). Gently stir the stew, garnish with fresh parsley, and serve immediately.