This is one of those, "Hmm, what do I have in the cupboard?" kind of meals. It is such an EASY go to meal for the family. I recently found a recipe on Polish the Stars for chicken and dumplings. It looked so good, but I love homemade dumplings (she used biscuits). So, I decided to change the recipe up a bit and I love how it turned out.
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3- 13 oz. Cans of chunk chicken
One of each: Cream of Chicken/Cream of Celery/Cream of Mushroom (Mix and match or
do all the same based on your family's preference.
1 Can Chicken Broth
1/2 Medium White Onion Chopped
3 Tbsp. Butter
Salt & Pepper to taste
Chopped Celery (optional)
1 C. Flour
2 eggs (add 1 more if too dry)
In your crock pot, add the first 6 ingredients and stir well. I like to break the chicken up so that it isn't too chunky. Cook on high for about 30-40 minutes.
Once the contents are hot, it's ready to add the dumplings.
To make the dumplings, place the eggs and flour into a small bowl and mash together with a fork. Then, take the fork and scoop out bouncy ball sized globs of the dough.
Drop the dough into the hot crock pot. (If the mixture isn't hot in the crock pot, your dumplings won't cook right away, and will not stay in the little blobs.
Let the dumplings cook thoroughly, at least 10 minutes. You can leave it on warm heat during the day. This recipe makes a thicker consistency, if your family is looking for a thinner sauce, use one less cream of chicken/celery/mushroom.