Slow Cooker Chicken And Dumplings
10+3⁄4-ounce can cream of chicken soup
10+3⁄4-ounce can cream of celery soup
teaspoon poultry seasoning
teaspoon onion powder
teaspoon ground black pepper
boneless skinless chicken thighs
cut into 1-inch pieces *
boneless skinless chicken breasts
cut into 1-inch pieces*
I sometimes omit this
1.5-pound package frozen dumplings, broken into 3 pieces each
In a 5-quart slow cooker, combine broth, soups, poultry seasoning, salt, onion powder, and pepper; stir well. Stir in all chicken and carrot. Cover and cook on low for 4 hours.
Add frozen dumpling pieces, one at a time, to slow cooker. Cover and cook on high, stirring twice, until dumplings are tender, approximately 11⁄2 hours. Sprinkle with additional pepper, if desired.
Recipes for homemade cream soup can be found in my second book,
Come Home To Supper (click here)
*If you like, just add an extra boneless skinless chicken breast in place of the thighs for less fuss.
Thank you for visiting SouthernPlate.com!