Crockpot Chicken and Dumplings

Instructions:

1. Prepare the Chicken Stew:

1. Place chicken breasts or thighs in the bottom of a 6-quart (or larger) slow cooker.

2. Add diced onion, carrots, celery, and minced garlic.

3. In a bowl, whisk together chicken broth, cream of chicken soup, cream of celery soup, thyme, parsley, salt, and pepper. Pour over the chicken and vegetables.

4. Add the bay leaf.

5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.

2. Shred the Chicken:

1. Remove the chicken and shred it using two forks.

2. Return the shredded chicken to the slow cooker and stir.

3. Discard the bay leaf.

3. Make the Dumplings:

1. In a mixing bowl, combine flour, baking powder, salt, and garlic powder (if using).

2. Stir in melted butter and milk until just combined (do not overmix—the dough should be thick and slightly sticky).

3. Drop spoonfuls of dumpling dough (about 1-2 tbsp each) into the slow cooker, gently pressing them into the broth.

4. Cook the Dumplings:

1. Cover and cook on HIGH for 30-40 minutes, or until the dumplings are cooked through (they should be fluffy and no longer doughy inside).

5. Serve & Enjoy:

1. Give the stew a gentle stir to thicken the broth (it will continue to thicken as it cools).

2. Garnish with fresh parsley if desired.

3. Serve warm and enjoy this comforting dish!

Tips for Success:

• Don’t overmix dumpling dough—this keeps them light and fluffy.

• For extra richness, stir in ½ cup heavy cream or evaporated milk at the end.

• If the broth is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the stew before adding dumplings.

• For a shortcut, use refrigerated biscuit dough (cut into pieces) instead of homemade dumplings.

This Crockpot Chicken and Dumplings is the ultimate comfort meal—creamy, hearty, and perfect for chilly days! Let me know if you’d like any variations. 😊🍲