Tender, homemade dumplings, fall apart pieces of chicken, fresh carrots and celery, all surrounded by a thick and hearty stew infused with garlic, onion, and fresh herbs.
Cut chicken thighs into 1 inch cubes and dust with flour, salt, and pepper.
Heat dutch oven to medium high heat. Add oil and butter. When butter foams, add half of the chicken pieces.
Stir occasionally until chicken pieces are browned on all sides, about 5-7 minutes. Place browned chicken in crockpot.
Brown second half of chicken pieces and then add to crockpot.
Using the chicken drippings remaining in the pot, saute the chopped and diced carrots, celery, onion, parsley, thyme and 1 teaspoon of salt for 5 minutes until softened and starting to brown.
Add the minced garlic and continue to saute for 1-2 minutes until fragrant.
Add the chicken stock and bay leaves and scrape the browned bits from the bottom of the pot. Pour everthing into the Slow Cooker / Crockpot.
Cook on high for 3-4 hours or on low for 7-8 hours.
Stir together the dry ingredients until well combined. Cut the butter into the dry ingredients until the mixture resembles course crumbs.
Add the milk and stir until combined. Use an additional tablespoon of milk if needed, but do not make the batter overly sticky.
Roll the batter out to a 1/4 inch thickness on a floured surface and cut into consistently sized squares or rectangles, about and inch wide.
Drop the dumplings one at a time into the boiling soup. Try to not clump them together and keep stirring to a minimum to avoid breaking up the dumplings.
Cook for an additional 30 minutes on high or 60 minutes on low until the stew has thickened, the dumplings have firmed up, and they no longer have a doughy taste or texture.
Taste if additional salt and pepper is desired.
Garnish with parsley is desired.
If your Chicken and Dumplings is thicker then desired, especially when reheating, additional chicken stock may be added.