Ingredients:

6 cups low-sodium chicken broth, fat-free

4 boneless, skinless chicken breast fillets – cut into 1" chunks

1 medium onion, peeled and diced

2 cloves minced garlic

4 large carrots, peeled and sliced into 1/2" pieces

1 cup frozen green beans

2 stalks celery, sliced

1/2 teaspoon black pepper

Kosher salt

2 bay leaves

1/4 cup thickener, (corn starch, whole wheat flour or arrowroot)

1-1/2 cups white whole wheat flour

2 teaspoon baking powder

1/2 teaspoon kosher salt

2 tablespoons canola oil

3/4 cup low-fat milk

Directions:

1. Stew instructions: add all stew ingredients (6 cups low-sodium chicken broth, fat-free 4 boneless, skinless chicken breast fillets – cut into 1" chunks, 1 medium onion, peeled and diced, 2 cloves minced garlic, 4 large carrots, peeled and sliced into 1/2" pieces, 1 cup frozen green beans, 2 stalks celery, sliced, 1/2 teaspoon, black pepper, kosher salt , 2 bay leaves, 1/4 cup thickener)to the Slow cooker, stir to combine.

2. Cook on low for 5 hours. Combine the thickener with equal amount of broth from the Slow cooker.

3. Stir to remove any lumps, add to the Slow cooker and stir to combine.

4. After 5 hours, turn Slow cooker to high and be sure the broth is boiling slightly before adding the dumplings to the Slow cooker.

5. Using a tablespoon, drop dumplings on top of stew mixture. Be careful to place the dumplings on top and not into the stew.

6. After adding dumplings, cook for 1 hour on high, or until dumplings are cooked through and no longer raw in the center.

7. Dumpling Instructions: In a large mixing bowl, combine the flour, baking powder and salt, whisk to combine.

8. Pour in the oil and cut into the flour mixture with a fork. And milk and stir with a large spoon just until flour is moist.

Bon Appetit!