Slow Cooker Chicken and Dumplings

Ingredients:

• 3 carrots, sliced ​​into circles
• 3 stalks celery, thinly sliced
• 700 g of skinless and boneless chicken thighs (5-6 pcs.)
• 2 cloves garlic, chopped
• A pinch of red pepper flakes
• 2.5 cups lightly salted chicken broth
• 3 tbsp. premium flour
• 20 frozen mini dumplings with cheese
• 2/3 cup frozen green peas
• 2/3 cup heavy cream
• 1/4 cup coarsely chopped fresh dill

Preparation:

1. Place the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken and sprinkle with garlic, red pepper flakes, 1/2 teaspoon salt, and pepper. In a medium bowl, whisk the broth and flour until smooth; pour over the chicken. Cover and cook on low for 7 hours.
2. About 20 minutes before serving, bring a saucepan of salted water to a boil. Add the vareniki and cook according to package directions. Drain.
3. Open the slow cooker and stir, breaking up the chicken. Add the pierogi, green peas, and heavy cream and stir. Let sit, uncovered, for 10 minutes. Sprinkle with dill and season with salt and pepper to taste.