To me, dumplings have always meant big, fluffy biscuit like goodness. But to my husband, dumplings are flat strips of pastry. Delicious, yes, but just not quite the same. So everytime I’ve made chicken and dumplings it’s been with the afore mentioned type of dumpling. However, thanks to Pinterest I kept seeing links to “Crock Pot Chicken and Dumplings”…. but it never seemed to be an actual recipe for the crock pot. I ended up combining my method for peas and slippery dumplings (using Anne’s Dumplings) in the crock pot with my favorite chicken and dumplings recipe… the result? So good and yet so simple! And hubby was tickled to have “his” kind of dumplings.
Crock Pot Chicken and Dumplings
1 large chicken breast or 2-3 average size
1 can cream of chicken
1 can cream of chicken with herbs
1 32oz. carton of chicken broth
2-3 carrots, diced
1 small onion, diced
1 package Anne's dumplings frozen pastry strips
Place carrots, onions, and chicken in crock pot. Whisk together soups and chicken broth. Pour over chicken in crock pot. Cook on low approx. 6 hours. Carefully remove chicken breasts and shred meat with two forks. Return to crock pot. Approx. 1 hour prior to serving, begin adding strips of Anne's Dumplings to the crock pot 3 or 4 at a time. I probably added about 10 sheets total, but you may want to add more or less depending on how thick you want your chicken and dumplings to be. Cover, stirring every 15 minutes or so (to prevent the dumplings sticking together) until ready to serve.
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