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Ingredients
For the Chicken Stew:
1 ½ lbs boneless, skinless chicken breasts or thighs
1 medium onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
4 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 tsp dried thyme
1 tsp dried parsley
½ tsp black pepper
Salt to taste
For the Dumplings:
1 cup all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup whole milk
2 tbsp unsalted butter, melted
Instructions
Prep the Ingredients:
Place the chicken, onion, carrots, celery, garlic, chicken broth, cream of chicken soup, thyme, parsley, and black pepper in the crockpot. Stir gently to combine.
Cook the Base:
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
Shred the Chicken:
Remove the chicken from the crockpot, shred it with two forks, and return it to the pot. Stir to incorporate.
Prepare the Dumpling Dough:
In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms.
Add Dumplings to the Crockpot:
Drop spoonfuls of the dumpling dough directly onto the surface of the stew, leaving space between them. Cover the crockpot and cook on high for an additional 1 hour, or until the dumplings are cooked through and fluffy.
Serve:
Ladle the chicken, vegetables, and dumplings into bowls. Garnish with fresh parsley if desired and serve warm.
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