I made these in the slow cooker, but it's not a slow dish. You have to monitor it. The slow cooker was just easier than a pot on the stove. Also, the dumplings are not really "formed" but rather mixed in to provide kind of the texture of dumplings.
- about 6 chicken breast tenders (3 chicken breasts), semi-thawed enough to cut into pieces
- 1 can of cream of chicken soup
- 1 can of cream of celery soup
- A couple tablespoons of heavy cream, or milk
- about a cup? of water
- some pepper
- some garlic powder
- some poultry seasoning
Dumplings (basic mix from Betty Crocker):
- 1 c all-purpose flour
- 2 tsp baking powder
- ½ tsp. salt
- ½ c. milk
- 2 tbsp olive oil
Cut the chicken breast into pieces.
Put in the crockpot (on high) with one can of soup & a little cream, stir.
Shake some spices (above) onto it, stir.
Add a little water, stir.
While this cooks awhile, sift together dry ingredients for dumplings, combine with wet, and drop onto hot stew.
Let that cook awhile, then add 2nd can of soup and a little more water, let it heat through.
Texture should have the dumplings "cooked" (not doughy) & chicken cooked through.