crockpot chicken and dumplings

Directions :

1. Add chicken, onion, carrots, celery, garlic, evaporated milk, chicken stock, thyme, pepper and salt to crockpot. Cook for 3 hours on high or 7 hours on low.
2. If not already set to high, set crockpot to the high setting. Remove cooked chicken from crockpot, shred and return to crockpot.
3. Make a slurry: place cornstarch in a bowl. Add 2 tablespoons of broth from the crockpot into the cornstarch and stir. Continue adding broth 1 tablespoon at a time until you reach 4 tablespoons total of broth added. Stir the slurry into the soup.
4. Dumplings: In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
5. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
6. Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
7. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
8. Place the lid on your crockpot and let cook for 1 hour and then cut one dumpling in half to make sure they are cooked through. (If your dumplings bake together on top in your crockpot, just gently break them apart into large chunks again with your spatula.)