Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp butter, melted
Instructions
- Place chicken, carrots, celery, onion, garlic, chicken broth, salt, pepper, thyme, and bay leaf in the slow cooker.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken and shred with two forks. Return to the slow cooker.
- In a bowl, mix flour, baking powder, salt, milk, and melted butter to form a dough.
- Drop spoonfuls of dough into the slow cooker, cover, and cook on high for 1 hour.
- Remove bay leaf before serving.
Notes
- Swap chicken broth with vegetable broth for a vegetarian version.
- Use pre-cut vegetables to save time.
- 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 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg