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- Place the chicken breasts in the crockpot and add the diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, bay leaf, salt, and pepper.
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- Pour the chicken broth over the ingredients in the crockpot, ensuring that the chicken is fully submerged.
- Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 4-5 hours, until the chicken is cooked through and tender.
- In a mixing bowl, combine the flour, baking powder, salt, milk, and melted butter. Stir until a soft dough forms.
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- Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Drop spoonfuls of the dumpling dough onto the surface of the chicken and vegetable mixture in the crockpot.
- Cover the crockpot again and cook on high heat for an additional 1-2 hours, until the dumplings are cooked through and fluffy.
- Before serving, discard the bay leaf and garnish the dish with fresh parsley.
- Ladle the chicken and dumplings into bowls and enjoy the comforting flavors and textures.
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