Easy and delicious! I used a 6 quart slow cooker.
1.5 lbs skinless boneless chicken thighs, trimmed of excess fat
2 ribs celery, diced
4-5 carrots, cut into half inch chunks
a few sprigs fresh herbs like rosemary and oregano OR 1/2 teaspoon dried thyme
2 bay leaves
3 cups approximately, chicken broth (preferably home made)
1 tablespoon potato starch
1/3 cup cornmeal
1/3 cup gluten free flour (I used King Arthur’s)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon oil or melted butter
1 egg, beaten
2-3 tablespoons water or milk
Put the vegetables and herbs into the slow cooker and top with the chicken thighs. Pour in enough chicken broth to just cover the meat. Cook on high for 5-6 hours. Remove 1/4 cup of liquid and set aside to cool. Shred the chicken meat (I usually just reach in with tongs and pull the meat apart). When the reserved liquid is cool, stir in the tablespoon of starch and dump it back into the cooker and stir. Taste the stew and add salt and pepper to taste. In a bowl, combine the dry ingredients for the dumplings. Stir in the oil and the egg. Add just enough liquid to make a very thick but not stiff batter. Drop the spoonfuls of batter onto the hot liquid. Place the cover on the cooker and let cook another 20-30 minutes until dumplings are done. Serve hot.