Chicken and Dumplings

I don't know about where you live but here in the Portland area it has been FREEZING!!!  Last week, due to an inversion, we were in the 20s here while the snowboarders were enjoying temperatures in the 50s on the slopes.  School even got delayed for 4 hours due to freezing rain and ice on the roadways.  Needless to say I have been craving something warm and comforting.  I have never had chicken and dumplings but when I came across a recipe to make it using my crock-pot I decided I just had to try it.  It turned out great and was a perfect meal to warm me up during the cold nights last week.

Ingredients:
1 onion, diced
1 cup chopped carrots
2 garlic cloves, minced 
2 boneless, skinless chicken breasts
salt and pepper
2 tbsp butter
2 tbsp flour
8 cups low-sodium chicken broth  
1/2 cup half and half

Dumpling Ingredients:  
1 1/8 cup flour
1 1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter, cut into small pieces
1/2 cup milk 

Place onions, carrots, and garlic on the bottom of a crock-pot.  Season chicken with salt and pepper and lay on top of vegetables.  In a small saucepan, melt butter over medium heat.  Once sizzling, whisk in 2 tbsp flour to create a roux.  Once golden in color, add 2 cups of chicken broth and bring to a boil.  Cook for 5 minutes, stirring occasionally then remove from heat and pour over chicken.  Add the remaining chicken broth and cook on low for 6 hours.

After 6 hours, shred the chicken.  Stir in the half and half and turn the crock-pot heat up to high.  To make the dumplings, combine flour, baking powder, sugar, salt, and pepper in a medium bowl.  Add the butter and mix with a fork until coarse crumbs form.  Add the milk and stir until sticky dough forms.  Using a tablespoon, form dough balls and drop them into the crock-pot starting around the outside and moving towards the inside.  Cover crock-pot and cook for another hour until dumplings are cooked.

(Adapted from How Sweet It Is)