Start by dicing the carrots, celery, and onions into bite-sized pieces. Mince your garlic cloves finely. Set these aside. Also, measure out your chicken broth and keep the frozen peas ready for later.
Place the chicken thighs in the bottom of your slow cooker. Add the diced vegetables on top, then sprinkle the minced garlic evenly. Pour in the chicken broth, and stir in the dried thyme, rosemary, salt, and black pepper. Finally, add the can of cream of chicken soup and gently mix everything together so the flavors meld.
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender and easily shreddable by the end of cooking.
Once the chicken is cooked, remove the thighs and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Pour in the melted butter and milk, and stir until just combined. The dough should be thick but spoonable.
Drop spoonfuls of the dumpling dough onto the surface of the simmering broth in the slow cooker. Be careful not to overcrowd—space the dumplings so they can expand. Sprinkle the frozen peas over the top.
Cover the slow cooker again and cook on high for 30 to 45 minutes, or until the dumplings are cooked through and fluffy. Avoid lifting the lid too often to keep the heat consistent.
Once done, give everything a gentle stir and ladle the Slow Cooker Chicken & Dumplings (Comfort Classic) into bowls. This dish shines served warm, paired with a simple green salad or some crusty bread.
