Ingredients:

  • lbs boneless, skinless chicken breasts or thighs
  • cups low sodium chicken broth
  • large yellow onion, chopped
  • medium carrots, sliced or roughly chopped
  • medium celery stalks, chopped
  • tsp dried thyme
  • /2 tsp dried sage
  • tsp garlic powder
  • /2 tsp freshly ground black pepper
  • /2 tsp salt (to start)
  • cup frozen peas
  • /4 cup all-purpose flour (for slurry)
  • /2 cup cold water or milk (for slurry)
  • cups all-purpose flour (for dumplings)
  • tbsp baking powder
  • tsp salt (for dumplings)
  • tbsp cold, cubed unsalted butter
  • /4 cup milk (whole or 2%)
  • tbsp fresh parsley, chopped (optional)

Instructions:

  1. Place chicken, onion, carrots, celery, thyme, sage, garlic powder, salt, and pepper into the slow cooker. Pour in the chicken broth until the ingredients are mostly submerged.
  2. Cover and cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours, until the chicken is falling-apart tender.
  3. Carefully remove the chicken from the liquid and shred it thoroughly using two forks. Return the shredded chicken to the slow cooker, stirring gently.
  4. To thicken the broth (optional): Whisk the 1/4 cup flour and 1/2 cup cold water/milk until smooth to create a slurry. Turn the Crockpot to HIGH if needed. Slowly whisk the slurry into the hot broth. Cook, stirring occasionally, for 15–20 minutes until the broth has visibly thickened slightly.
  5. Stir in the frozen peas. Taste the broth and adjust seasoning (salt/pepper) as needed.
  6. Prepare Dumpling Dough: In a medium bowl, whisk together the 2 cups flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and parsley until just combined. Do not overmix.
  7. Bring the broth mixture to a gentle simmer. Using two spoons, drop rounded spoonfuls (about 1 tablespoon each) of the dumpling batter directly onto the surface of the simmering liquid, leaving space between them.
  8. Crucially, put the lid back on immediately. Do not lift the lid for at least 15 minutes. Let the dumplings steam and cook through on HIGH for 15–20 minutes total. They are done when they have puffed up significantly and a toothpick inserted into the centre comes out clean.
  9. Serve the Crockpot Chicken and Dumplings immediately.