There are two versions of this recipe, for the "shortcut," see below. I like the taste of the scratch recipe better, but sometimes you just don't have the time.
6 boneless, skinless chicken breast halves
3 cups chicken broth
2 Tbsp. butter
2 Tbsp. flour
¼ tsp. pepper
½ onion, diced
1 carrot, diced
1 rib celery, sliced
Dumplings
¾ cup flour
1½ tsp. baking powder
½ tsp. salt
1/3 cup milk or half and half
Arrange chicken breasts in one or two layers on the bottom of a slow cooker. Season them lightly with garlic powder, onion powder, and pepper. In a 2-quart saucepan, melt butter. Add flour and ¼ tsp. pepper and stir until it forms a smooth paste. Add chicken broth. Stir until warmed and slightly thickened. Pour over chicken breasts. Add onion, carrot and celery. Cook on high for 4 hours or low for 6 hours.
To prepare dumplings: mix together flour, salt and baking powder. Add milk and stir. The dough will be soft, but should hold its shape. Roll dough into 18 1-inch balls.
About 30 minutes before serving, add dumplings to slow cooker. Serves 4-6.
