Step 1

Make soup: Heat oil in a 5 to 7 quart slow cooker using the sauté function or in a large Dutch oven over medium heat. Add onion, carrots, celery, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add flour and cook, stirring, 30 seconds. Add wine and cook, scraping up any brown bits from the bottom of the pan, until reduced and syrupy, 2 to 3 minutes.

Step 2

If using a skillet, transfer contents to slow cooker. Add chicken, stock, bay leaves, and thyme. Cook until vegetables are tender and chicken is cooked through, 3 to 4 hours on high or 6 to 8 hour on low. Transfer chicken to a cutting board and shred with two forks; return to pot.

Step 3

Make dumplings: Combine flour, baking powder, thyme, and salt in a bowl. In a measuring cup whisk together buttermilk and egg. Add wet ingredients to dry ingredients and stir to combine.