4boneless skinless chicken thighscut into 1-inch pieces *
2boneless skinless chicken breastscut into 1-inch pieces*
1cupchopped carrotI sometimes omit this
1/3packagefrozen dumplingsabout half a pound, broken into 3 pieces each
Instructions
In a 5-quart slow cooker, combine the chicken broth, cans of soup, poultry seasoning, salt, onion powder, and pepper; stir well. Then stir in all of the chicken and diced carrot. Cover and cook on low for 4 hours.
3 cups chicken broth, 1 can cream of chicken soup, 1 can cream of celery soup, 3/4 tsp poultry seasoning, 1/2 tsp salt, 1/2 tsp onion powder, 1/4 tsp ground black pepper, 4 boneless skinless chicken thighs, 2 boneless skinless chicken breasts, 1 cup chopped carrot
Add the frozen dumpling pieces, one at a time, to the slow cooker. Cover and cook on high, stirring twice, until dumplings are tender, approximately 1.5 hours. Sprinkle with additional pepper, if desired.
1/3 package frozen dumplings
Notes
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.