Chicken and Dumplings
Servings:
In my opinion this recipe is best done in a crock pot if you have time to allow it to cook 4-6 hours. If not, it is easily done in a large pot on the stove in an hour or so. Annie B’s is the brand I use but feel free to use whatever type you have available or use a can of biscuits, cutting each biscuit into quarters and rolling each section into a ball and dropping into the hot liquid.
Directions
I cook my chicken in a crock pot or on the stove until tender. Shread into bite size pieces. Remove chicken from pot and set aside. If you don’t have at least a half of pot of broth, add some from a carton. Once hot, add butter. While the butter is melting, add your salt and pepper. Slowly stir in your soup until well incorporated. Once this mixture is hot, add in your frozen dumplings, I typically break them up into 3 sections per dumpling. When all dumplings are in, stir until they are soft. Add back in chicken and cook until everything is hot.
- 1 to 1½ lbs of chicken- I use tenderloins or breasts but feel free to use which ever chicken parts you prefer
- Chicken broth
- 1 lg can of evaporated milk
- 1 stick of butter
- 2- cans of cream of chicken soup
- Annie B’s flat dumplings
- Salt and pepper
