Ingredients:
- 4 boneless, skinless chicken breasts
- 1 chopped onion
- 2 diced carrots (peeled)
- 2 diced celery stalks
- 4 cups of chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup heavy cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup milk
- 2 tablespoons melted unsalted butter
Instructions:
Combine the chicken breasts, onion, carrots, celery, chicken broth, thyme, parsley, salt, and pepper in a slow cooker. Cook on low for 6-7 hours until the chicken becomes tender.
About an hour before you’re ready to serve, shred the chicken in the slow cooker using two forks.
In a separate bowl, mix together the flour, baking powder, and a pinch of salt. Add the milk and melted butter to create a soft dough.
Drop tablespoon-sized portions of the dough into the slow cooker. Switch the heat to high and cook for another hour until the dumplings are fluffy and fully cooked.
Stir in the heavy cream just before serving and adjust the seasoning as needed.
Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes | Calories: 460 | Servings: 6