Crockpot Chicken and Dumplings

Ingredients:
Large Fryer Chicken (mine was about 4 pounds)
Gallon of Salted Water
3 cups All-Purpose Flour
1 tsp. Baking Powder
2 Large Eggs
Tap Water (about 1/2 cup)

 Kitchenware:
Crockpot
Large Mixing Bowl
Rolling Pin
Wooden Spoon


This recipe is easy peasy...

Set your crockpot on High. Pour in your water, and add in your chicken. (If you'd like to add seasoning right now you can.) I added in my seasoning and Bay Leaf. Cook, on High, for 4 hours. Take out your chicken and let cool, so you can debone it.

To make your dumplings:

Combine flour, baking powder, eggs and knead dough, adding water as needed. I eventually added in 1/2 cup of water, but depending on the consistency you desire, you may add less or more. Roll out dough on lightly floured board; cut in strips or squares.

Drop into crockpot. Cook for 20 minutes after the last dumpling has been added. (Cooking time for dumplings may depend based on the size and/or thickness) Add in deboned chicken; stir in GENTLY. Let cook another 10-20 minutes to reheat the chicken. Serve over rice.

This can also be frozen really well in quart containers or ziploc bags.