Ingredients:

  • 2 lbs bone-in chicken thighs
  • 1 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup frozen peas
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp melted unsalted butter
  • 3/4 cup skim milk

Instructions:

  1. Place the bone-in chicken thighs at the bottom of the slow cooker.
  2. Heat olive oil in a pan over medium heat. Sauté the diced onion, carrots, celery, and garlic until softened. Stir in thyme, salt, and pepper, then layer these sautéed aromatics over the chicken.
  3. Pour the chicken broth over the top and set the slow cooker to Low for 6 hours (or High for 3 hours) until chicken is tender.
  4. Remove chicken to a plate, shred into bite-sized pieces using two forks, and return the shredded meat to the pot.
  5. Stir in the frozen peas.
  6. In a mixing bowl, whisk together flour, baking powder, and salt.
  7. Stir in the melted butter and milk until just combined; do not over-mix.
  8. Using a tablespoon, drop rounded mounds of dough onto the surface of the stew, spacing them an inch apart.
  9. Cover the slow cooker and cook on High for an additional 30–45 minutes until dumplings are cooked through.