Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 medium carrots, peeled and sliced into rounds (approx. 150g)
  • 2 stalks celery, sliced (approx. 100g)
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 4 cups low-sodium chicken bone broth
  • 10.5 oz cream of chicken soup
  • 0.5 tsp black pepper
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.33 cup cold unsalted butter, cubed
  • 0.75 cup whole milk
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Place the boneless chicken thighs in a single layer at the bottom of a 6-quart slow cooker. Layer the diced onion, carrots, celery, garlic, thyme, rosemary, and black pepper over the meat.
  2. Pour the chicken bone broth and cream of chicken soup over the ingredients. Stir until the soup is mostly incorporated.
  3. Cover and cook on Low for 6 hours until the chicken is tender and easily shredded.
  4. While the chicken finishes, prepare the dumpling dough: In a medium bowl, whisk together flour, baking powder, salt, and garlic powder. Add 0.33 cup cold cubed butter to the flour, working it in until the mixture resembles coarse sand. Gently stir in 0.75 cup milk until a soft, slightly sticky dough forms.
  5. Remove the chicken to a plate, shred with two forks, and return it to the pot. Drop tablespoon sized scoops of dough onto the surface of the hot liquid.
  6. Cover and switch the slow cooker to High. Cook for an additional 30-45 minutes until the dumplings are puffed and set. Critical: Do not lift the lid during this time to maintain the thermal seal required for the dumplings to rise and stay fluffy.