Chicken and Dumplings

Thank you America's Test kitchen for putting this beloved classic into slow cooker ease... I'm trying this one out for the first time... Here's the recipe:

3#- Skinless bonless thighs
3T- Veg Oil
Lightly brown thighs

2 onions minced
2 Celery, sliced 1/4"
6 Garlic Cloves, minced
2 tea- Thyme
1T- Tomato Paste
Cook until veg is lightly browned

1/3C- Flour
Add to vegetables

1C- Chicken Broth to deglaze the pan

Add all the above to the slow cooker and add:
4C- Chicken Broth
4- Carrots (I'm using a bag and a half of baby carrots)
2 Bay Leaves
1C- Frozen Peas
3T- Parsley


On low for about 6 hours THEN add the dumplings

2C Flour
1T- B. Powder
1 tea- Salt

1C- Milk
3T- Butter
Microwave this for about a minute and then mix into your flour mix.
Form golf sized dumplings and put on top of the chicken stew... cover it back up and cook for another 35 minutes.

YUM I can't wait!!