• Pat chicken dry with a paper towel, and generously season with salt and pepper. Set aside.
• On the stove top, heat 1-2 Tablespoons of oil in a skillet over medium-high heat, and brown the chicken, working in batches if needed, for about 4 minutes per side.
• Transfer chicken to an oval slow cooker 5-7 quart size.
• Use remaining oil, and heat in same skillet, over medium heat, once shimmering, add in onions, celery, and carrots.
• Saute for 8-10 minutes until softened.
• Stir in flour, minced garlic tomato paste, thyme, and salt and pepper. Cook until fragrant, about 1 minute.
• While still over medium heat, add 1 cup of the Zoup! Good, Really Good® Chicken Broth, stirring as you add to get rid of any lumps, and scraping the brown bits off the bottom of the skillet.
• Pour mixture into the slow cooker.
• Add remaining 3 cups of Zoup! Good, Really Good® Chicken Broth to the slow cooker, as well as the bay leaves. Cover and cook on low until chicken is tender, about 4-5 hours.
• After 4-5 hours, open slow cooker, and discard bay leaves. Transfer chicken thighs to a cutting board, and either chop into smaller pieces, or use fork to shred them into large chunks.
• Stir into the filling.
• Add thawed peas, and heavy cream to filling, and stir well.

Make Dumplings

• In a large sized bowl, whisk together flour, baking powder, and salt.
• Stir in the milk, and add melted butter, stirring until just incorporated.
• Spray a ¼ cup measurer with non-stick cooking spray, and scoop dumplings out (will make 8), place them along the outside of the slow cooker, along the edge. This is the hottest part of the slow cooker and will be necessary for them to cook properly.
• Cover slow cooker with lid, and cook on high heat for about 40 minutes, or until dumplings have doubled in size.
• Serve with a fresh parsley garnish.