Start by preparing the base in your slow cooker. Layer the chopped onion, chopped carrot, chopped celery, and garlic cloves at the bottom. This combination of vegetables will create a flavorful foundation for your stew.
Next, place the boneless, skinless chicken breasts on top of the vegetables. This allows the juices from the chicken to seep down, enhancing the flavors of the veggies.
Pour the slow-sodium chicken broth over the chicken, ensuring that everything is nicely coated. Season with chopped fresh thyme, Kosher salt, and freshly ground black pepper for a burst of flavor.
Secure the lid on the slow cooker and set it to cook. You can choose either the high setting for 3 hours or the low setting for 6 hours, depending on your schedule. It's during this time that the chicken will become tender and the flavors will meld beautifully.
Once the chicken is cooked, carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. This step is key to ensuring that every bite is filled with delicious chicken.
Return the shredded chicken to the slow cooker, allowing it to mingle with those lovely vegetables and broth.
In a medium bowl, whisk together half and half cream and cornstarch until smooth. Pour this mixture into the slow cooker and stir well to combine it. This will thicken the broth and add a creamy texture.
In a separate bowl, combine all-purpose flour, baking powder, garlic powder, and Kosher salt. Work in the cold salted butter using your fingers until the mixture resembles coarse crumbs.
Add milk to the flour mixture and stir until a sticky dough forms. This dough will become your dumplings.
Using a spoon, drop tablespoon-sized dollops of the dumpling dough over the stew in an even layer. Cover the slow cooker with the lid and cook for an additional hour or until the dumplings are cooked through and fluffy.
Finally, sprinkle with chopped fresh parsley before serving. This not only adds a pop of color but also a hint of freshness.
