Here’s how to make it!

recipe is original

Ingredients

For the stew:

1/2 onion, chopped
4 garlic cloves, minced
2 tablespoons butter
1 cup chopped carrots
1/2 cup chopped celery
1 tsp thyme
4 cups chicken broth
4 or 5 potatoes, cubed, skins on
2-3 boneless, skinless chicken breasts
dash of pepper
1/4 cup dry sherry (optional)
1/4 cup whole milk

For the dumplings:

2 cups flour
1 tbs baking powder
1 tsp sea salt
4 tbs butter
1 cup half and half or whole milk
1 1/2 cups chicken broth

Directions

In a saucepan, melt butter. Saute garlic and onions until fragrant, about 3 minutes. Scrape into a slow cooker. Add in remaining ingredients, except for the milk. Cook on low for 5-7 hours. Using a fork, shred the chicken. Add in the whole milk prior to serving.

To make the dumplings:

Mix all the ingredients together except for the broth. In a large skillet, pour in the chicken broth. Using your hands or spoons, create the dumplings and drop them into the simmering broth. Cook for 5-7 minutes, turning half way through. Check to make sure the dumplings are cooked through and no longer doughy.

Place dumplings on top of stew. Serve.