Ingredients:
For the Chicken Stew:
2 lbs boneless, skinless chicken thighs or breasts
4 cups chicken broth
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup frozen peas (optional)
1/4 cup all-purpose flour (for thickening)
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:
Prepare Chicken Stew:
Place chicken, chicken broth, diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, salt, and pepper in the slow cooker.
Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
Thicken Stew:
About 30 minutes before serving, mix 1/4 cup of flour with a little water to create a smooth paste. Stir the paste into the slow cooker to thicken the stew. Add frozen peas if using.
Prepare Dumplings:
In a bowl, whisk together flour, baking powder, and salt for the dumplings.
Add milk and melted butter, stirring until just combined. The batter will be thick and sticky.
Drop Dumplings:
Drop spoonfuls of the dumpling batter onto the hot chicken stew. Cover and cook on high for an additional 30-40 minutes until the dumplings are cooked through.
Serve:
Gently stir the dumplings into the stew before serving. Adjust salt and pepper to taste.
Notes:
Do not lift the lid of the slow cooker too often during the cooking process to maintain the heat and cooking time.
Adjust the thickness of the stew by adding more or less flour, depending on your preference.
