Chicken with dumplings in a slow cooker

Ingredients:

• 700 g skinless and boneless chicken breasts, cut into 2.5 cm pieces.
• 4 tbsp (60 g) butter
• 1 tbsp baking powder
• 1 and 3/4 cups + 2 tablespoons flour
• 1 cup whole milk at room temperature
• 1 small onion, chopped
• 2 medium stalks celery, chopped
• 2 medium carrots, chopped
• 2 cloves garlic, crushed
• 1 tbsp fresh thyme leaves
• 1 and 1/4 cups chicken broth
• 0.5 cups dry white wine
• 1 cup frozen peas
• 1/4 cup chopped parsley
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. In a small skillet on the stovetop or in the microwave, melt 2 tablespoons (30 g) butter.
2. In a medium bowl, combine baking powder, 1 3/4 cups flour, and a pinch of salt. Add milk and melted butter and mix well. Set the dough aside.
3. Set a 6-quart slow cooker to the sauté mode. Add the remaining 2 tablespoons (30 g) butter and melt, stirring constantly to prevent burning, about 1 minute. Add the onion and celery and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the carrots and garlic and cook until softened, 2 to 3 minutes. Add the thyme and the remaining 2 tablespoons flour and stir thoroughly, about 1 minute. Pour in the chicken broth and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt, and a few grinds of black pepper and turn off the slow cooker.
4. Carefully drop 2 tablespoons of dough into the pot, spacing them evenly (you should have about 9 dumplings). Following the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 3 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and allow the quick release to complete. Be careful not to burn yourself with any remaining steam when unlocking and opening the lid. Ladle the dumpling soup into bowls and garnish with parsley.