# What You'll Need:
→ Chicken & Stew
01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cups low-sodium chicken broth
06 - 1 can (10.5 oz) condensed cream of chicken soup
07 - 1 packet (1 oz) ranch seasoning mix
08 - 1 tsp garlic powder
09 - 1 tsp dried parsley
10 - 1/2 tsp black pepper
11 - 1 cup frozen peas
12 - 1/2 cup heavy cream or half-and-half
13 - 2 tbsp unsalted butter, cubed
→ Dumplings
14 - 2 cups all-purpose flour
15 - 1 tbsp baking powder
16 - 1 tsp sugar
17 - 1/2 tsp salt
18 - 3 tbsp unsalted butter, melted
19 - 1 cup whole milk
20 - 1 can (16 oz) refrigerated biscuit dough, quartered (alternative)
# Directions:
01 - In the slow cooker, combine chicken, onion, carrots, celery, chicken broth, cream of chicken soup, ranch seasoning, garlic powder, parsley, and black pepper. Stir thoroughly to combine all ingredients.
02 - Cover and cook on low setting for 5 hours, or until chicken is tender and easily shredded with a fork.
03 - Remove chicken from slow cooker and shred using two forks, then return shredded chicken to the cooking liquid.
04 - Stir in frozen peas, heavy cream, and cubed butter until evenly distributed throughout the stew.
05 - In a separate bowl, whisk together flour, baking powder, sugar, and salt. Stir in melted butter and milk until just combined, being careful not to overmix the batter.
06 - Drop spoonfuls of dumpling dough onto the surface of the stew, spacing them apart to allow for expansion, or arrange quartered biscuit dough pieces evenly over the top.
07 - Cover and cook on high setting for 30 to 45 minutes until dumplings are puffed and cooked through completely.
08 - Ladle into serving bowls while hot and garnish with additional fresh parsley if desired.
