Slow Cooked Chicken and Dumplings

Place chicken in a crockpot with onion, carrots, celery, garlic, bay leaves, thyme, parsley, salt, and pepper. Add enough cold water to cover. Cover and cook over low heat until tender, about 4-6 hours.

Remove chicken and bay leaf from broth, and let rest until cool enough to handle. Skin and bone chicken, leaving the meat in large chunks; set aside.

Skim the surface of the broth of fat.

About forty-five minutes before serving, heat broth, covered over high heat until bubbling.

In a medium bowl, combine flour, baking powder, and salt. Stir in milk, and beat until stiff.

Drop batter 1 tablespoon at a time into the broth. Cover, and cook for 30 minutes.

Add reserved chicken, and cook until heated through, about 5 minutes. Serve immediately.