Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp butter, melted
Instructions
- Place chicken, broth, carrots, celery, onion, garlic, salt, pepper, thyme, and rosemary in the slow cooker.
- Cook on low for 6 hours or high for 3 hours.
- Shred the chicken with two forks.
- In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter.
- Drop spoonfuls of dumpling batter into the slow cooker.
- Cover and cook on high for 45 minutes.
Notes
- Shred chicken before adding dumplings.
- Do not stir after adding dumplings.
- Use fresh herbs for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg