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Ingredients:
For the chicken:
– 1 lb boneless, skinless chicken breasts or thighs
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of water
– 1 tsp dried thyme
– Salt and pepper, to taste
For the dumplings:
– 2 cups of all-purpose flour
– 2 tsp of baking powder
– 1/4 tsp of salt
– 1/4 cup of vegetable shortening or butter
– 3/4 cup of warm water
Instructions:
1. Add the chicken, onion, garlic, chicken broth, water, thyme, salt, and pepper to the crockpot. Stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, make the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Cut in the shortening or butter until the mixture resembles coarse crumbs.
4. Gradually add the warm water to the bowl, stirring with a fork until the dough comes together.
5. Turn the dough out onto a floured surface and knead a few times until it becomes smooth.
6. Roll out the dough to about 1/4 inch thickness. Cut into strips or use a cookie cutter to make fun shapes.
7. Add the dumplings to the crockpot, covering them with the chicken and broth.
8. Cook for an additional 30 minutes, or until the dumplings are cooked through and have puffed up slightly.
9. Serve hot and enjoy!
Tips and Variations:
– Use low-sodium chicken broth to reduce the salt content.
– Add some diced carrots, celery, or peas to the crockpot for added flavor and nutrients.
– Use leftover roasted chicken or turkey instead of raw chicken.
– For a creamier broth, stir in some heavy cream or half-and-half before serving