Ingredients
The following ingredients have 4 Servings
- 3 pounds chicken breast
- 1 can cream of chicken soup
- enough chicken broth to cover the chicken (about 4-6 cups)
- 2 chicken bouillon cubes
- salt and pepper to taste
- 3 cups cake flour (See my Cake Flour Substitute guide if you don't have any on hand)
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 4 1/2 tablespoons shortening (this is just a bit more than a 1/4 cup)
- 1 cup water
Instruction
- Place your chicken, cream of chicken soup, and chicken broth into a slow cooker. Turn the slow cooker on low and allow chicken to cook for 6-8 hours, or until chicken is heated through.
- In a large mixing bowl, combine flour, baking soda, and salt.
- Add in shortening and cut together with flour using a pastry blender. Your crumbs should be about pea-sized when you're done.
- Slowly add in water, a little at a time (you may not need it all). Stir with a fork until a ball begins to form, being careful not to over-stir (less is more for this one!).
- I usually let my dough rest for a few minutes at this point. Then I roll my dough out on wax paper and use a pizza cutter to cut into strips that are about 1.5 inches wide and 3 inches long. Allow your dumplings to sit out for several hours, uncovered (I like to leave them out for around 3-4 hours). This will allow them to firm up and maintain their shape once you add them to the broth.
- When your chicken is cooked all the way through, remove from slow cooker and either chop them or shred them.
- Transfer broth mixture to a large stockpot. Add chicken back in, as well as the bouillon cubes and salt & pepper. Bring the broth mixture to a low boil over medium heat.
- When the broth mixture is boiling, add the dumplings. Reduce heat, cover, and allow to simmer for about 10 minutes.
- Reduce heat to low and continue cooking until broth has thickened.
