Slow-Cooked Chicken and Dumplings

Instructions:

1. Place the chopped onion, carrots, celery, and garlic at the bottom of the slow cooker.
2. Layer the chicken thighs on top of the vegetables and season generously with salt, pepper, and dried thyme.
3. Pour the low-sodium chicken broth over the mixture until the chicken is mostly submerged.
4. Cover and cook for 6 hours until chicken is tender.
5. Shred the chicken directly in the pot using two forks.
6. Stir in the skim milk and the cornstarch slurry (cornstarch mixed with water). Turn the slow cooker to 'High' for 15 minutes to thicken the sauce.
7. In a separate bowl, mix flour, baking powder, salt, melted butter, and whole milk to create the dumpling dough.
8. Drop the dough in dollops onto the surface of the stew. Cover and cook undisturbed until dumplings are steamed and fluffy.
9. Stir in fresh lemon juice just before serving for brightness.