Ingredients
For the stew:
• 1½ lbs (680g) boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• ½ tsp dried rosemary
• Salt & black pepper to taste
• ½ cup heavy cream or full-fat coconut milk (added at end)
• Optional: ½ cup frozen peas
For the dumplings:
• 1 cup (125g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp dried parsley or dill
• 2 tbsp cold butter, grated
• ½ cup whole milk
Instructions
- Place chicken, broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper into slow cooker.
- Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken shreds easily.
- Remove chicken; shred with forks. Return to pot. Stir in heavy cream and peas (if using).
- Make dumplings: In a bowl, whisk flour, baking powder, salt, and herbs. Cut in cold butter until crumbly. Stir in milk until just combined (do not overmix—lumpy is fine!).
- Drop tablespoon-sized dough balls onto simmering stew (use HIGH setting).
- Cover and cook on HIGH 30–35 min—do not lift lid! Dumplings will puff and set.
- Rest 5 min before serving.
PREP TIME & NUTRITION (per serving, serves 6):
Prep Time: 15 min | Cook Time: 6 hr 35 min (low) | Total Time: 7 hr | Servings: 6 | Calories: 380 | Net Carbs: 28g | Fats: 14g | Protein: 34g