chicken n dumplings

4 or 5 Chicken Breasts, thawed

 

2 tbsp. butter, melted

 

2 cans of condensed Cream of Chicken Soup

 

1 onion, chopped (optional)

 

1 tsp. minced garlic (optional)

 

1 can of chicken broth or stock

 

1 and 1/2 cups of water (or enough to cover the chicken and

then some)

 

1/2 tbsp. of Tony Chachere's Creole Seasoning (or Season All if you can't find Tony's)

 

1/2 tbsp. of Cavender's All Purpose Greek Seasoning or another seasoning of your choice

 

1/4 tsp. of ground pepper

 

1/4 tsp. of rosemary

 

Paprika to taste

 

Half a pack of Mary B's Dumplings or 1 (10 oz.) package of

 

refrigerated biscuit dough (not the flaky kind) or homemade dumplings

 

  Saute' chopped onions and minced garlic in butter (if you choose).

 

 Combine the seasonings (except the paprika) in a small bowl. 

 

  Wash chicken and pat dry.  Rub both sides of each chicken breast with the seasoning mixture.

 

  Place the seasoned breasts in the slow cooker

  Sprinkle Paprika on the top.

 

 Place the onions and garlic on the chicken and drizzle the butter on top...or if you don't want the onions, just drizzle the butter on top.

 

  Combine the cans of Cream of Chicken Soup, Chicken Stock/Broth, and water in a bowl and stir until well mixed.

 

  Pour over the chicken and onions.  Stir until well mixed.

 

  If you think the chicken needs more liquid to cook in, add a little more water.

 

  Cook on high for 6 hours. Afterward, take each breast and shred the chicken.

 

 Take the Dumplings and tear each strip into 3 or 4 pieces.  If you are using canned biscuits, flatten each biscuit and cut into three strips. 

 

 Dump the shredded chicken and dumplings/biscuits back in the slow cooker.  Cook on high for 1 more hour.

 The traditional way to eat chicken n dumplings is without rice.  The rice in this recipe is completely and totally optional.  But you don't have to :)