Slow Cooker Chicken and Dumplings

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 4 cup chicken broth
• 1 can cream of chicken soup
• 1 medium onion
• 2 medium carrots
• 2 celery stalks
• ½ cup all-purpose flour
• 1 tsp baking powder
• ¼ cup milk
• 2 tbsp butter
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Dice the onion, slice the carrots, and chop the celery. Place the chicken breasts, diced onion, sliced carrots, and chopped celery into the slow cooker.
2. Pour in the chicken broth and cream of chicken soup. Stir gently to combine. Cover and cook on low for 3-4 hours or high for 2-3 hours, until the chicken is cooked through.
3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
4. While the chicken is shredding, prepare the dumplings: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until a soft dough forms.
5. Drop spoonfuls of the dumpling dough directly into the simmering broth in the slow cooker. Ensure dumplings are mostly submerged.
6. Cover the slow cooker again and cook on high for an additional 30-45 minutes, or until the dumplings are cooked through and fluffy.
7. Stir gently before serving. Garnish with fresh parsley if desired.