Reciepe for Chicken and Dumplins

I use Sandra Lee's recipe from the show Semi Homemade, it is WONDERFUL! I cannot express to you how delicious this recipe is, and easy. The only change I made is that I chop my own veggies rather than by pre-chopped. The only reason she use pre-chopped is for the sake of being Semi Homemade =)

Ingredients

* 1 whole store-bought roast chicken (about 2 pounds)
* 2 tablespoons vegetable oil
* 1 container (7 ounces) chopped onions
* 6 cans (14 ounces) low-sodium chicken broth
* 1 teaspoon poultry seasoning
* 1 teaspoon salt
* 1/2 teaspoon ground pepper
* 1 container (14 ounces) pre-cut carrot sticks, chopped
* 1 container (14 ounces) pre-cut celery sticks, chopped
* 1 roll (16.3 ounces) golden buttermilk biscuit dough
* 1 can (10.5 ounces) condensed chicken gravy

Directions

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

Sweet Sue in the can, Veg-all, and 1/2 can cream of mushroom soup. Even better the next day after flavors blend. Speed version.

I make my own -- a little different each time, but always delicious.

6 cups chicken stock or broth
1/2 sm bag baby carrots
2 celery salks
3 chicken breasts
1/4 c choppen onion
1 clove garlic
poultry seasoning
salt - pepper
flour
baking powder
crisco

** Cut carrots and celery to desired size and boil in stock. Cook chicken with garlic in separate pan lightly dusted with poultry seasoning, salt and pepper. when chicken is done (or mostly done) cut into small chunks and add to boiling broth and veges.

-- dumplings --
1 c flour
1/2 tsp baking powder
1 TBS crisco or butter

cut butter or crisco into flour and baking powder with a fork until evenly distributed. will be like a crumbly flour. Add water 1 TBS at a time until you can incorporate all flour mixture together -- will just be a sticky dough.

Make sure soup is rapidly boiling. Drop in small teaspoon size pieces of dough.
Immediately cover, leaving a small opening to vent. Allow to lightly boil COVERED for 20 min. DON'T OPEN THE LID!

For creamier soup add a can of cream of mushroom, celery, OR chicken after the dumplings cook.

ENJOY

Here's a recipe my kids & husband love for Chicken & Dumplins.
Get some frozen chicken tenders (no skin or bones)
boil until fall apart or if you don't have time to boil awhile just fry & cut into small pieces.
When chicken is done add some chicken broth (one small can), water-(three cups) and three tablespoons of butter, one can of cream of chicken and one can of cream of celery, bring to a boil make sure to stir often and not too high heat but boiling) Take one can of Pillsbury flakey layered buscuits pull buscuits apart into small balls and while boiling throw into pot with chicken cook about 5 minutes after all buscuit is in. Add spices to your taste, I add salt-(not too much), garlic, curry and Mrs.Dash.

I found this one on allrecipes.com
My family loves it and I love all crock pot recipes, cause they are convient. My kids are picky eaters. I added carrots one time. I would read the reviews, they always help me.

http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dump...