Slow Cooker Chicken and Dumplings

Ingredients

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 4 cups low-sodium chicken broth
• 1 medium onion, chopped
• 2 cups carrots, sliced
• 2 cups celery, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1 cup heavy cream or half-and-half
• 2 tablespoons cornstarch (optional, for thickening)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 3/4 cup milk

Instructions

1. Prepare the Chicken Stew: In your slow cooker, place the boneless chicken thighs. Add the chopped onion, sliced carrots, sliced celery, minced garlic, thyme, rosemary, salt, and black pepper. Pour in the chicken broth, ensuring the chicken and vegetables are well covered. Mix gently to combine.
2. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. The chicken should be tender and easily shredded with a fork.
3. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the stew mixture.
4. Add Cream: Stir in the heavy cream or half-and-half. If you'd like a thicker consistency, mix the cornstarch with a bit of cold water until smooth, then stir it into the stew.
5. Make the Dumplings: In a large bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk, stirring until just combined.