Ingredients:

  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups low sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed lightly
  • 2 large bay leaves
  • Salt and freshly ground black pepper to taste
  • ½ cup cold water
  • ¼ cup all-purpose flour (for slurry)
  • 2 cups all-purpose flour (for dumplings)
  • 1 tablespoon baking powder
  • ½ teaspoon salt (for dumplings)
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold milk
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Place chicken, onion, carrots, and celery into the slow cooker insert. Season lightly with salt, pepper, thyme, and rosemary. Add the bay leaves and pour in the chicken broth until the contents are mostly submerged.
  2. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
  3. Remove the chicken pieces and place them on a cutting board. Using two forks, shred the meat. Discard the bay leaves from the broth. Return the shredded chicken to the slow cooker.
  4. In a small bowl, whisk together the cold water and ¼ cup flour until completely smooth (the slurry). Pour this slurry slowly into the slow cooker, stirring gently to incorporate. Cook on High for 15 minutes (with the lid slightly ajar if needed) until the broth thickens slightly into a light gravy. Taste and adjust seasoning.
  5. While the broth simmers, prepare the dumplings: mix the 2 cups flour, baking powder, and ½ teaspoon salt in a medium bowl. Cut in the cold butter using your fingertips until the mix resembles coarse breadcrumbs. Stir in the milk and parsley just until combined—do not overmix.
  6. Increase the slow cooker setting to High. Using two spoons, drop spoonfuls of the dumpling batter directly onto the surface of the simmering stew, leaving space between each one.
  7. Cover the slow cooker tightly. Cook on High for 20–25 minutes without lifting the lid. The dumplings are done when they are puffy and cooked through.
  8. Ladle the stew and dumplings into deep bowls immediately and serve hot.