b. Add the chicken broth, water, chopped onion, sliced carrots, sliced celery, minced garlic, dried thyme, dried rosemary, and a pinch of salt and pepper. Stir to combine.
c. Cover and cook on the low setting for about 6 hours or until the chicken is cooked through and can be easily shredded.
2. Shred the Chicken:
a. Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
3. Make a Roux:
a. In a separate bowl, whisk together the heavy cream and all-purpose flour to create a smooth mixture.
b. Gradually add the cream mixture to the slow cooker, stirring constantly to avoid lumps. This will help thicken the stew.
4. Add the Frozen Vegetables:
a. Stir in the frozen peas and corn. Let the mixture cook for another 30 minutes on the low setting.
5. Prepare the Dumplings:
a. In a separate bowl, combine the all-purpose flour, baking powder, and salt.
b. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
c. Pour in the milk and stir until just combined. Be careful not to overmix.
6. Drop the Dumplings:
a. Drop spoonfuls of the dumpling mixture onto the top of the hot chicken stew in the slow cooker. Cover and cook for an additional 30 minutes, or until the dumplings are cooked through and no longer doughy in the center.
a. Ladle the hot and creamy slow cooker chicken and dumplings into bowls and enjoy your homemade comfort food!
This slow cooker chicken and dumplings recipe is perfect for a comforting family meal or a warm and hearty dinner on a cold day. The tender chicken and fluffy dumplings make it a favorite for many.
Credit: Healthy Juice