Slow Cooker Chicken and Dumplings

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Season chicken evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Working in 2 batches, if necessary, so as not to overcrowd, add chicken to skillet; cook, turning once, until nicely browned on both sides, about 5 minutes. Transfer chicken to a 6-quart slow cooker. Wipe skillet clean.

Heat remaining 1 tablespoon oil in skillet over medium. Add carrots, celery, and onion; cook, stirring often, until vegetables are softened, about 8 minutes. Add 1/4 cup of the flour; cook, stirring constantly, until vegetables are fully coated, about 30 seconds. Add chicken broth, and bring to a boil over medium-high; cook, stirring often, until slightly reduced and thickened, about 10 minutes. Transfer mixture to slow cooker, and stir to combine with chicken. 

Whisk together baking powder and remaining 1 cup flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Whisk together buttermilk, egg, melted butter, chopped fresh chives, and chopped fresh parsley in a separate medium bowl. Fold buttermilk mixture into flour mixture until dough just comes together.

Drop dough by heaping tablespoonfuls onto chicken mixture, spacing as evenly apart as possible, about 12 dumplings. Cover and cook on LOW until dumplings are cooked through and soup is thickened and bubbly, 5 to 6 hours.

Remove chicken from cooker, and shred with 2 forks; return chicken to cooker. Divide chicken and dumplings evenly among 4 bowls. Garnish with additional chopped fresh chives and parsley.