2 cups chicken broth (I like the boxed Pacific and Imagine varieties)
1/2 cup white wine
Dumplings
2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1 cup milk
4 tablespoons melted butter
Instructions
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.