Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 2 medium carrots, sliced into rounds
  • 2 celery stalks, diced
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3/4 cup whole milk
  • 4 tbsp unsalted butter, melted

Instructions:

  1. Place the sliced carrots, diced celery, chopped onion, and minced garlic into the bottom of the slow cooker.
  2. Place the chicken thighs on top of the vegetables.
  3. In a small bowl, stir together the chicken broth, cream of chicken soup, thyme, salt, and pepper. Pour the mixture over the chicken and vegetables.
  4. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender.
  5. In a medium bowl, whisk together the flour, baking powder, and salt.
  6. Stir in the milk and melted butter until a soft, sticky dough forms; stir only until combined to ensure dumplings stay light.
  7. Use two forks to shred the chicken thighs directly in the pot and stir gently to distribute the meat into the creamy sauce.
  8. Using a tablespoon, scoop rounded portions of dough and drop them evenly onto the surface of the stew without stirring them in.
  9. Cover tightly and cook on High for 30–45 minutes until dumplings are puffed and a toothpick inserted into the center comes out clean.