Slow Cooker Chicken and Dumplings

Ingredients:

For the Chicken

2 lb (900 g) boneless, skinless chicken breasts or thighs
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
4 cups (960 ml) chicken broth
1 can (10.5 oz / 298 g) cream of chicken soup
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
½ tsp dried parsley
½ tsp poultry seasoning
2 tbsp butter

For the Dumplings

2 cups (250 g) all-purpose flour
1 tbsp baking powder
½ tsp salt
3 tbsp cold butter
¾ cup (180 ml) milk
1 tbsp chopped fresh parsley, optional

Instructions:

Prepare the Slow Cooker: Lightly grease the inside of a 6-quart slow cooker. Place the chicken breasts or thighs in an even layer at the bottom.
Add the Vegetables and Seasonings: Scatter the diced onion, sliced carrots, celery, and minced garlic over the chicken. Season with salt, black pepper, dried thyme, dried parsley, and poultry seasoning.
Add the Creamy Broth: Pour the chicken broth over the ingredients, then spoon the cream of chicken soup evenly across the top. Add the butter and gently stir the liquid around the chicken without disturbing the vegetables too much.
Cook the Chicken: Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Shred the Chicken: Carefully transfer the cooked chicken to a plate. Shred it into bite-sized pieces using two forks, then return it to the slow cooker and stir gently to combine with the creamy broth.
Prepare the Dumpling Dough: While the chicken is cooking, whisk together the flour, baking powder, and salt in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the milk and parsley, stirring just until a soft dough forms. Avoid overmixing.
Add the Dumplings: Once the chicken mixture is hot and the shredded chicken has been returned to the slow cooker, drop rounded spoonfuls of the dumpling dough evenly over the surface. Leave a little space between the dumplings to allow them to expand.
Cook Until Fluffy: Cover the slow cooker and cook on HIGH for 45–60 minutes, or until the dumplings are puffed, firm to the touch, and cooked through in the center. Do not remove the lid during this stage, as the trapped steam is essential for properly cooking the dumplings.
Finish and Serve: Once the dumplings are fully cooked, gently stir the creamy chicken mixture around them. Taste and adjust the seasoning if needed. Garnish with fresh parsley and serve immediately while hot.