For the Chicken Stew:

  • 4 boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 2 cups water
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup frozen peas

For the Dumplings:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup skim milk
  • 2 tablespoons chopped fresh parsley


  1. Place the chicken breasts in the Crock-Pot.
  2. Add the chopped onion, minced garlic, carrots, celery, thyme, rosemary, salt, and pepper.
  3. Pour in the chicken broth and water.
  4. Cover and cook on low for 6-7 hours or until the chicken is cooked through and tender.
  5. About 30 minutes before the cooking time is up, shred the cooked chicken using two forks.
  6. In a mixing bowl, combine the flour, baking powder, and salt for the dumplings.
  7. Gradually stir in the skim milk until a soft dough forms. Be careful not to overmix.
  8. Drop spoonfuls of the dumpling dough onto the simmering chicken stew. Cover and cook for another 20-30 minutes until the dumplings are cooked through.
  9. About 5 minutes before the end of the cooking time, stir in the frozen peas.
  10. Sprinkle fresh parsley over the top before serving.