Chicken and Cornbread Dumplings

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 tablespoons butter melted
• 0.5 pound carrots sliced
• 4 rib celery sliced
• 8 servings meat from a rotisserie chicken 
• 32 oz chicken broth 
• 1 lb skinned and boned chicken thighs 
• 8 servings cornbread dumplings 
• 0.5 cup self-rising cornmeal yellow
• 21.5 oz cream of chicken soup canned
• 0.3 teaspoon thyme leaves dried
• 1.5 cups flour all-purpose
• 2 teaspoons flat-leaf parsley fresh chopped
• 1 cup milk 
• 0.5 pound parsnips sliced
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon poultry seasoning 
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 1.5 lb skinned bone-in
• 1  onion sweet chopped

Equipment

• whisk
• slow cooker

Directions

1. Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning.
2. Place breasts in a 6-qt. slow cooker; top with thighs.
3. Add carrots and next 3 ingredients.
4. Whisk together soup and broth until smooth.
5. Pour soup mixture over vegetables. Cover and cook on HIGH 3 1/2 hours or until chicken shreds easily with a fork.
6. Remove chicken; cool 10 minutes. Bone and shred chicken. Stir chicken into soup-and-vegetable mixture. Cover and cook on HIGH 1 hour or until boiling.
7. Whisk together flour and next 3 ingredients. Make a well in center of mixture.
8. Add milk, butter, thyme, and parsley to dry ingredients, gently stirring just until moistened.
9. Drop dough by 1/4 cupfuls into simmering chicken mixture, leaving about 1/4-inch space between dumplings. Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.