Creamy Chicken and Dumplings

1. 1

   Place chicken and soups in a crock pot.

2. 2

   Start at high for one hour then stir and reduce heat to low and cook all day or until the meat is very tender.

3. 3

   When chicken is done carefully remove all bones as they tend to fall apart with cooking.

4. 4

   Discard skins.

5. 5

   Pull the chicken apart into chunks before serving.

6. 6

   For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl.

7. 7

   Cut in shortening until mixture resembles cornmeal.

8. 8

   Stir in milk until just blended.

9. 9

   Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line.

10. 10

    Cover rack with lightly oiled waxed paper, oiled side up.

11. 11

    With water gently simmering, drop dumplings by tablespoon onto waxed paper, leaving room in between for expansion.

12. 12

    (Use teaspoons to create smaller dumplings and cook in two batches).

13. 13

    Steam 7-8 minutes, uncovered, then cover with a rounded lid right on top of the rack and steam 6-7 minutes longer.

14. 14

    (smaller dumplings cook in shorter time, check to see if done inside, but do not overcook).

15. 15

    Serve dumplings on top of bowls of steaming chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.