Crock Pot Chicken and Dumplings

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.