Chicken and Dumplings

Slow Cooker Chicken and Dumplings

• 4 boneless, skinless chicken breasts
• 2 cans cream of chicken soup (I used the 98% fat free to lighten it up a bit)
• 1 can chicken broth (14.5 oz)
• 1 small onion, chopped
• 2 tablespoons of butter
• 1/2 cup self rising flour
• 5 tablespoons of ice cold water
• 1 chopped stalk of celery
• 1/2 cup of shredded carrots

Instructions

1. Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can of water, chopped onion,celery,shredded carrots and chicken breasts. Make sure the breasts are covered with liquid.
2. Cook on low for 6 to 8 hours.
3. About an hour before serving, crank the slow cooker up to high and break up your chicken. (I used a potato masher and just mashed it up. It should be very tender and easy to piece up.)
4. Combine 1/2 cup self rising flour with 5 tablespoons of ice cold water. You may have to add a little more water or a little more flour to get to the right consistency to roll out.
5. Turn the dough out onto a floured surface and roll thin (about 1/8″). Cut into 1″ squares with a pizza cutter or knife.
6. Drop the dumplings around the side of the slow cooker where it is the hottest and stir.
7. Cover and cook for at least 45 minutes.

Today we thought we'd give this a try-have other versions-but like that you make your own dumplings. It turned out really well and we decided it was a keeper!
 Life is going on and it's about time Dave starts his traveling soon-Dallas and back to London to start the year. Looks like it's going to be a busy year for him again-life goes on and on and on!!