Ingredients:

  • lbs boneless, skinless chicken breasts or thighs
  • cups low sodium chicken broth
  • large onion, chopped
  • medium carrots, roughly chopped
  • medium celery stalks, roughly chopped
  • cloves garlic, minced
  • teaspoon dried thyme
  • large bay leaf
  • teaspoon salt (to start)
  • /2 teaspoon freshly ground black pepper (to start)
  • cup frozen peas
  • /4 cup all-purpose flour
  • /2 cup cold water
  • cups all-purpose flour (for dumplings)
  • teaspoons baking powder (for dumplings)
  • /2 teaspoon salt (for dumplings)
  • tablespoons cold butter, cubed
  • /4 cup cold milk
  • tablespoons fresh parsley, chopped (optional garnish)

Instructions:

  1. Place the chicken, chopped carrots, celery, onion, garlic, thyme, and bay leaf into the basin of the slow cooker. Pour in the chicken broth, ensuring the chicken is mostly submerged. Season lightly with initial salt and pepper.
  2. Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is thoroughly cooked and shreds easily.
  3. Carefully remove the cooked chicken and place it on a cutting board. Use two forks to shred the meat. Remove and discard the bay leaf.
  4. In a small bowl, whisk the 1/4 cup of flour with the 1/2 cup of cold water until completely smooth to create a slurry.
  5. Pour the slurry into the slow cooker liquid, stirring well to combine. Replace the lid and cook on HIGH for 20–30 minutes until the broth has thickened noticeably. Stir in the shredded chicken and the frozen peas. Taste and adjust final seasoning.
  6. While the broth thickens, prepare the dumplings. Whisk the 2 cups flour, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually stir in the milk until just combined; do not overmix.
  7. Drop rounded tablespoons of the dumpling dough directly onto the surface of the hot, simmering stew in the slow cooker.
  8. Cover the slow cooker tightly and cook on HIGH for an additional 25–35 minutes without lifting the lid. The dumplings are done when they are puffy and a toothpick inserted into the centre comes out clean.
  9. Garnish with fresh parsley, if using, and serve the Slow Cooker Chicken and Dumplings immediately while hot.