Step 1

Remove skin from most of chicken, cut into quarters and add to a 6-quart slow cooker.

Step 2

Add all of the chopped vegetables and seasonings and water with base or chicken stock/broth.

Step 3

Cover and cook on low 6 to 7 hours, or high for 3 to 4 hours, until chicken is tender and cooked through, and internal temperature reads 175 degrees F in the thickest part of the thigh.

Step 4

When chicken is ready, remove from the cooker and set aside. Set aside 1-1/2 cups of broth from the cooker.

Step 5

Discard bones and any remaining skin and pull chicken into pieces once cooled enough to handle; set aside.

Step 6

Make a roux in a saucepan or skillet on the stovetop by melting fat over medium heat and stirring the flour in. Cook, stirring constantly for 4 minutes.

Step 7

Slowly add the reserved broth, a little at a time, until incorporated. Add the additional chicken stock or broth until a gravy forms; stir in milk and warm through.

Step 8

Turn slow cooker to high, transfer gravy to the slow cooker, stir chicken into the slow cooker; taste and adjust seasonings; cover and continue cooking while you mix up the dumpling dough.

Step 9

Combine ingredients for dumplings.

Step 10

Use a small, 1-1/2 tablespoon cookie scoop or two soup spoons to drop dough into broth, gently stir to coat dough.

Step 11

Cover and continue cooking on high for about 40 to 45 minutes, or until dough is puffed and cooked through.