In your Crockpot, add the chicken breasts (whole), cream of chicken soup, chicken broth, chopped onion, garlic, carrots, celery, thyme, parsley, salt, and pepper.
Stir everything together to combine.
Cover the Crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Shred the chicken:
Once the chicken is fully cooked, remove it from the Crockpot and shred it with two forks.
Return the shredded chicken back into the Crockpot and stir everything together.
Make the dumplings:
In a mixing bowl, combine the flour, baking powder, salt, and pepper.
Add the melted butter and milk, stirring until just combined (the batter should be a little lumpy).
Add the dumplings:
Drop spoonfuls of the dumpling batter onto the surface of the soup mixture in the Crockpot.
You should have about 12-16 dumplings depending on the size you make them.
Cover the Crockpot and cook on high for an additional 1 hour, or until the dumplings have puffed up and are fully cooked through.
Serve:
Once the dumplings are cooked, serve the Chicken and Dumplings hot, garnished with a little extra parsley if desired!
Enjoy your warm, comforting meal!
