Ingredients-
1 1/2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
3 boneless, skinless chicken breasts
2 cups low-sodium chicken stock
2 teaspoons fresh chopped thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 cup half and half
2 tablespoons cornstarch
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
1/4 cup chopped fresh parsley, for serving
Method-
In the bottom of the slow cooker, layer the onions, carrot, and celery. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Sprinkle the chicken with thyme, salt Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
Remove the chicken from the slow cooker and shred into bite-sized pieces with a fork. Return to the slow cooker.
Whisk the half and half together with the cornstarch. Pour the mixture into the slow cooker and stir to combine.
In a small bowl, combine the flour, baking powder, garlic powder and salt. Work in the butter using your fingers until course crumbs begin to form.
Stir in the milk and combine well until a sticky dough begins to form.
Drop tablespoon sized dollops of dough over the stew in an even layer. Place the lid on the slow cooker and cook for 1 additional hour or until dumplings are cooked through.
Sprinkle with parsley and serve immediately.
