Crockpot Chicken and Dumplings

Place chicken thighs in the bottom of your slow cooker. Season with salt, pepper, thyme, and rosemary. Add the chopped onion and minced garlic.

Pour chicken broth over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.

Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

In a small bowl, whisk together the flour and cold water until smooth. Stir this mixture into the slow cooker with the chicken.

Stir in the half-and-half. Turn the slow cooker to high and bring the mixture to a simmer.

While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt.

Add the milk and melted butter to the dry ingredients and stir until just combined. Do not overmix.

Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the slow cooker and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy.

Serve hot.