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1
Stew: dry chicken with paper towels and season with salt and pepper.
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2
Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
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3
Brown half of chicken lightly on both sides, 5-8 minutes; transfer to bowl.
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4
Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
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5
Heat remaining tablespoon oil over med-high heat until shimmering.
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6
Add onions, celery, garlic, tomato paste, and thyme; cook until vegetables are softened and lightly browned, 8-10 minutes.
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7
Stir in flour and cook for 1 minute.
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8
Slowly whisk in sherry, scraping up any browned bits.
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9
Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
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10
Stir remaining 3 1/2 cups broth, carrots, and bay leaves into slow cooker.
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11
Nestle browned chicken with any accumulated juice into slow cooker.
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12
Cover and cook until chicken is tender, 4-6 hours on low.
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13
Transfer chicken to a cutting board; let cool slightly, then shred into bite-size pieces.
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14
Let stew settle for 5 minutes, then remove fat from surface using a large spoon; discard bay leaves.
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15
Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste (adjust stew consistency with additional hot broth as needed).
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16
Cover and cook on high until simmering.
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17
Dumplings: whisk flour, baking powder, and salt together in a bowl.
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18
Microwave milk and butter together until warm (do not overheat), about 1 minute, then whisk to melt butter.
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19
Stir milk mixture into flour mixture until just incorporated and smooth.
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20
Drop golf ball-size dumplings on top of simmering stew, leaving about 1/4-inch between each dumpling (should have about 18 dumplings).
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21
Cover and cook until dumplings have doubled in size, 25-35 minutes; serve.
