Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 cups low-sodium chicken broth
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup low-fat milk
  • ¼ cup plain Greek yogurt
  • 2 tbsp melted unsalted butter

Instructions:

  1. Optional: Heat olive oil in a skillet and sauté onions, carrots, and celery until softened (about 5 minutes). If skipping, place raw vegetables at the bottom of the slow cooker.
  2. Place the boneless, skinless chicken thighs on top of the vegetables.
  3. Stir minced garlic, dried thyme, salt, and black pepper into the chicken broth, then pour the mixture over the chicken and vegetables.
  4. Cover the slow cooker and cook on Low for 6 hours (or High for 3-4 hours).
  5. Once chicken is tender, use two forks to shred the meat directly in the pot.
  6. In a medium bowl, whisk together flour, baking powder, and salt. Stir in the milk, Greek yogurt, and melted butter until a soft dough forms.
  7. Drop spoonfuls of the dumpling dough onto the surface of the stew.
  8. Cover and cook undisturbed until dumplings are fluffy and cooked through, ensuring you do not stir them.