- 2 pounds boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 onions, chopped
- 4 celery stalks, cut into 1 inch pieces
- 4 carrots, peeled and cut into one inch pieces
- 2 teaspoons poultry seasoning
- 1/4 cup flour
- 2 cups chicken broth (I like the boxed Pacific and Imagine varieties)
- 1/2 cup white wine
- 2 cups flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 4 tablespoons melted butter
- Heat 2 tablespoons oil in a large skillet over medium high heat. Sear the chicken on each side until it is brown, around 4 minutes per side. Transfer to slow cooker.
- Add remaining oil to skillet. Add onions, celery and carrots and cook until slightly tender, about 5 minutes. Sprinkle with flour and poultry seasoning and stir until coated.
- Stir in wine and one cup of the broth and stir until simmering. Pour everything into the slow cooker.
- Add remaining broth, cover and cook on low setting for 6 hours.
- After six hours, remove chicken from cooker and shred into bite sized pieces with two forks. Return chicken to cooker and stir.
- Make dumplings by mixing dry ingredients together in medium mixing bowl. Stir in milk and butter until combined. Drop 1/4 cup amounts of dumpling dough around the edges of the slow cooker (you should have about 8 dumplings) and cover. Continue cooking on low for another hour.
- Serve in soup plates and ejnoy!