Crock-Pot Chicken and Dumplings

Sprinkle the chopped chicken thighs with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken, and cook it until it's longer pink, six to eight minutes. Then place the chicken in a 6-quart slow cooker.

In the same skillet, cook the celery, carrots and onion until tender, six to eight minutes. Add the minced garlic, tomato paste and remaining salt and pepper, and cook for another minute. Stir in the flour and cook for an additional minute.

Whisk in 2 cups of chicken broth, stirring until the mixture thickens. Transfer this mixture to the slow cooker. Add the bay leaves, thyme and remaining 2 cups of broth. Stir to combine.

In a large bowl, whisk together the flour, baking powder, salt and black pepper. Then add in the milk and melted butter to form a thick batter. Drop the batter by 1/4-cupfuls over the chicken mixture in the slow cooker.

Cover the slow cooker with a lid and cook on low until the mixture is bubbly and the dumplings are set, six to eight hours. Discard the bay leaves, then remove the insert and let the chicken and dumplings stand, uncovered, for 15 minutes before serving.