The key to this dish lies in selecting the right ingredients that bring both comfort and depth of flavor. I always reach for fresh, quality chicken—boneless, skinless thighs work beautifully here for their richness and tenderness. For the dumplings, I like a simple mix that’s easy to throw together but still delivers that light, fluffy texture reminiscent of my mum’s cooking back home. Using homemade broth or a good-quality store-bought one is another little detail that makes a big difference in flavor.

• 1 ½ pounds boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 medium onion, finely chopped
• 3 celery stalks, chopped
• 3 medium carrots, sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour (for dumplings)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk or buttermilk
• 2 tablespoons unsalted butter, melted

For substitutions, you can swap chicken thighs for breasts, but thighs provide more flavor and stay juicy longer in the slow cooker. If you prefer a lighter dumpling, try using half whole wheat flour mixed with all-purpose. And though I love fresh herbs, dried ones work perfectly for this slow cooker recipe.