Slow Cooker Chicken and Dumplings

By Sophialuc

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cans cream of chicken soup (I used the 98% fat free to lighten it up a bit)
• 1 can chicken broth (14.5 oz)
• 1 small onion, chopped
• 2 tablespoons of butter
• 1/2 cup self rising flour
• 5 tablespoons of ice cold water

Details

Preparation time 30mins
Adapted from southernbite.com

Preparation

Step 1

Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can of water, chopped onion, and chicken breasts. Make sure the breasts are covered with liquid.
Cook on low for 6 to 8 hours.
About an hour before serving, crank the slow cooker up to high and break up your chicken. (I used a potato masher and just mashed it up. It should be very tender and easy to piece up.)
Combine 1/2 cup self rising flour with 5 tablespoons of ice cold water. You may have to add a little more water or a little more flour to get to the right consistency to roll out.
Turn the dough out onto a floured surface and roll thin (about 1/8″). Cut into 1″ squares with a pizza cutter or knife.
Drop the dumplings around the side of the slow cooker where it is the hottest and stir.
Cover and cook for at least 45 minutes.
Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes