Prep the Ingredients:

Place the chicken, onion, carrots, celery, garlic, chicken broth, cream of chicken soup, thyme, parsley, and black pepper in the crockpot. Stir gently to combine.

Cook the Base:

Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.

Shred the Chicken:

Remove the chicken from the crockpot, shred it with two forks, and return it to the pot. Stir to incorporate.

Prepare the Dumpling Dough:

In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms.

Add Dumplings to the Crockpot:

Drop spoonfuls of the dumpling dough directly onto the surface of the stew, leaving space between them. Cover the crockpot and cook on high for an additional 1 hour, or until the dumplings are cooked through and fluffy.

Serve:

Ladle the chicken, vegetables, and dumplings into bowls. Garnish with fresh parsley if desired and serve warm.