2 cups chicken stock
1 chicken breast (bone-in)
2 celery ribs
1 can condensed cream of chicken soup
1/8 cup half-n-half
1 1/2 cups JiffyMix
1/2 cup milk
Pour the chicken stock into a crock pot. Add the chicken breast. Cover and turn on Low.
Peel and dice the carrots. Dice the celery. Add vegetables to the crock pot. Cook for 2-3 hours until chicken meat is done.
Remove chicken breast. Use forks to separate meat from bones. Shred the meat into bite-sized pieces and return it to the crock pot. (Skin and bones may be saved for making stock later.)
Add 1 can cream of chicken soup to the crock pot. Stir to combine. Pour 1/8 cup half-n-half into the empty soup can. Swirl it around and scrape the sides of the can with a spoon to remove as much of the condensed soup as possible. Then pour into the crock pot. Stir, then cover and cook for another 2 hours.
In a medium bowl, combine 1 1/2 cups JiffyMix and 1/2 cup milk. Drop dough by spoonfuls into the hot chicken mixture. Cover and cook for 15 minutes until dumplings are puffy and almost dry on top. Makes four servings.
If you don’t have chicken stock, substitute something similar such as chicken broth, vegetable broth, bullion and water, etc.
This recipe should also work with leftover chicken that is already cooked. Use 1-2 cups of bite-sized meat. Add it later, when you add the condensed soup. I just happened to have one raw chicken breast that wouldn’t fit into the previous night’s casserole pan.
Different vegetables can be substituted instead of carrots and celery, such as peas, corn kernels, pearl onions, diced potatoes, etc. Use about 1 cup each of two vegetables, or 2/3 cup each of three vegetables.
This is a “cream of anything” soup ingredient. You could use cream of celery, cream of mushroom, or anything else that seems to mix well with chicken.
There are no spices added to this recipe. The stock, condensed soup, and other ingredients provide enough flavor for a mild yet rich dish. If you want to jazz it up a bit, try pepper, thyme, sage, oregano, marjoram, and/or rosemary.
It should be possible to double this recipe, but then you’d need to fix it in a wider piece of cookware to allow room for more dumplings. I got nine dumplings into my big crock pot, and that was just enough for the four of us.