I love to CrockPot

My version of Mable Hoffman's "Nostalgic Chicken & Herbed Dumplings" from Crockery Cookery, 1995 (revised), page 137

1 package boneless, skinless chicken thighs*
1 can chicken broth
Handful of baby carrots or 2 carrots sliced
1 bay leaf
sprinkle of onion powder
sprinkle of garlic powder
1/2 tsp majoram (can also sub 1/4t oregano)
1/2 tsp thyme
pinch of basil
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3 T cornstarch
1/4 C water
1 C lowfat biscuit mix (Bisquick)
1 T parsley
6 T skim milk

*I've also used 2 bone-in chicken breasts

Place all items above the line in c/p. Cook on Low 4 hours or until chicken is tender. Dissolve cornstarch in water, stir into chicken mixture. Cover and switch to High. Combine biscuit mix, milk and parsley - mix with fork until moistened. Drop by large teaspoonfuls along edge of pot. Make sure it touches the side. Cook on High 30 minutes or until dumplings are cooked in centers when tested with a fork.