Ingredients

For the chicken

• 1  whole chicken, quartered (your butcher can do this)
• 1  softened butter
• 1/2  salt
• 1/2  freshly ground black pepper
• 2  baby carrots
• 2  turnips, sliced into large sections
• 4  stalks of celery cut into 1/2-inch pieces
• 2  medium onions, sliced into large sections
• 32  low-sodium chicken broth
• 1  bouquet garnish

For the dumplings

• 2  flour
• 1  baking powder
• 1/4  baking soda
• 1  salt
• 3  melted butter
• 3/4  milk
• 1/4  chopped fresh chives

Directions

For the chicken

Rub the chicken pieces with the softened butter and season with salt and pepper and put aside. Place the vegetables in the bottom of the slow cooker, add the broth and bouquet garni, and then place the chicken pieces on top so that they are half-submerged in the broth. Cook on high for 3-4 hours (or if your slow cooker has a temperature probe, cook until the internal temperature of the chicken reaches 175 degrees.)

For the dumplings

When the chicken is done, remove the chicken pieces and put in a warmed oven (about 200 degrees or less). Keep the slow cooker on high. Sift together the flour, baking powder, baking soda, and salt. Stir in the butter, milk, and chives.

Using a spoon, place balls of dough into the broth in the slow cooker. Cover and let cook for 10 minutes, then turn the dumplings and cook for another 10-15 minutes, until puffed up and soft all the way through.

Source: Pinterest