Chicken white wine stew for crockpot

We loved this and the leftovers next day were just as good. Made about 4-5 servings.
 Found here https://www.ambitiouskitchen.com/wprm_print/65138

Here are the ingredients, but go to the link for directions 

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces
• Freshly ground salt and pepper
• 2 cups chicken broth
• 1/2 cup dry white wine*
• 1 tablespoon worcestershire sauce
• 1 teaspoon balsamic vinegar
• 2 teaspoons chopped fresh rosemary (fresh is best!)
• 2 teaspoons chopped fresh thyme (fresh is best!)
• ½ teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• Lots of freshly ground black pepper
• 6 garlic cloves, finely minced
• 1 large yellow onion, cut into chunks
• 3 large carrots, peeled and cut into 1/2-inch diagonal slices
• 1 pound yukon gold potatoes, diced into ½ inch cubes
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• For last 20 minutes— see link directions:
• ¼ cup all purpose flour (or sub all purpose gluten free flour) or corn starch
• 1/2 cup unsweetened almond milk (or heavy cream or regular milk will work)
• 2/3 cup frozen peas

Note— this would be good with dumplings too.

This is different from some crockpot recipes as it has you brown the chicken first.

https://www.ambitiouskitchen.com/slow-cooker-white-wine-chicken-stew/?utm_source=web+stories&_gl=1%2Ajnbmm9%2A_ga%2AektDY0xjMWJUQTBURGFBUVNaVGlxQ1FibV9zck5va0xOQVJKeUZPOHllWXA3S3BzMjU4cUNUb0VZaU5HaXltZw.

Added dumplings the next night:

3/4 cup gf Bisquick 

1 egg

1/3 cup milk

2 tablespoons butter melted 

1 tablespoon chopped fresh parsley 

Mix ingredients and drop by rounded tablespoon ( making 8 dumplings on top of soup or broth. Cook covered 10 minutes and then cook uncovered 10-15 minutes until done. I just used some leftover broth to make these and then added to our soup.