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Sprinkle thyme, rosemary, paprika (optional), salt and pepper over the chicken and vegetables.
Add the chicken stock so that everything is well covered.
Cooking:
Set the slow cooker to low and cook for 6 to 7 hours (alternatively, on high for 3-4 hours, depending on the slow cooker's power).
Prepare the dumplings:
Just before the chicken is done, prepare the dumpling dough according to the package directions.
Divide the dumplings into small portions and form into balls with your hands.
About 30 minutes before the end of the cooking time, carefully place the dumplings in the slow cooker and allow them to slightly submerge in the liquid.
To finish:
When the chicken is tender and cooked through and the dumplings are done, remove everything from the slow cooker.
Chop the chicken into pieces, if desired. Serve the liquid with the dumplings and vegetables as a sauce.
To serve:
Plate the dish, pour the liquid over the chicken and dumplings, and enjoy.
Tips:
For a creamier sauce, add 2-3 tablespoons of heavy cream or cream cheese just before the end of the cooking time.
If you use boneless chicken, it may cook even faster. Be careful not to let it dry out.
Enjoy your meal!
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