4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, diced
3 cloves of garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
4 cups of chicken broth
1 can of cream of chicken soup
1 teaspoon of dried thyme
1 teaspoon of dried parsley
Salt and pepper to taste
2 cups of self-rising flour
1 cup of milk
2 tablespoons of butter, melted
Instructions
Start by cutting the chicken breasts into bite-sized pieces, ensuring they cook evenly in the crockpot. Next, dice the onion, mince the garlic, and slice the carrots and celery. This simple prep work will set the stage for a flavorful and hearty dish.
In your crockpot, create a delicious foundation by placing the chicken, onions, garlic, carrots, and celery in an even layer. Season with the dried thyme, parsley, salt, and pepper to taste. Pour the chicken broth and cream of chicken soup over the top, gently stirring to combine.
In a separate bowl, whisk together the self-rising flour, milk, and melted butter until a thick, biscuit-like batter forms. Using a large spoon or ice cream scoop, carefully drop the dumpling batter on top of the chicken and vegetable mixture in the crockpot.
Cover the crockpot and cook the Chicken and Dumplings on low for 4-6 hours, or until the chicken is cooked through and the dumplings are tender and fluffy. Resist the urge to lift the lid during cooking, as this can affect the overall texture and cooking time.
