Homemade Chicken & Dumplings

Homemade Crockpot Chicken and Dumplings (Source)

Soup:
3 boneless skinless chicken breasts
4 cups chicken broth
2 cans low sodium cream of chicken soup
1 cup white cooking wine
1 onion, chopped
1 cup of carrots, chopped
1 tsp chicken bouillon granules

Dumplings:
2 cups of flour
4 tsp baking powder
1 tsp salt
3/4 cup of milk
4 tablespoons melted butter

To freeze, add the chicken to a gallon size bag. Mix broth and cream of chicken soup, and spices. Pour into bag over chicken. Add veggies. Squeeze the air out, seal, date and label with name and cooking instructions.

Dumpling instructions:
Combine all dumpling ingredients- the mixture will be thick. Don't overmix. Form into medium-sized balls. If freezing, flash-freeze the balls on a baking pan and then put in a separate gallon freezer bag (not with the soup). Defrost these in the fridge until you are ready to add them.

When ready to cook, put the chicken on the bottom of the crockpot, salt and pepper, and then add liquids. I whisk my liquids together with the spices and the cream of chicken soup, and then pour over the chicken. Add the veggies. Cook on low for 8 hours. About an hour before the end of the cook time, remove chicken and shred it, and then add dumplings- drop them in and then sort of push them into the liquid so that they absorb some of the yummy broth. The dumplings are done when they look like biscuits on the inside. NOTE: I would recommend NOT lifting the lid and checking until at least 45 minutes after you put them in. You get lighter dumplings this way.