Crockpot Chicken with Homemade Dumplings

The Stew:
6  Boneless Chicken Thighs
1 can Cream of Chicken Soup
2 jars Heinz Chicken Gravy
1 can Peas
1 Heaping tsp Cavendar's Seasoning
1/4 tsp Poultry Seasoning

Spray crockpot with Pam. Place the chicken in the pot.  Sprinkle with the Cavendars and poultry seasoning. Pour 1 jar of the gravy over chicken.  Cover and cook on low 3-4 hrs.  Remove chicken from crockpot with slotted spatula.  (See note on bottom) Pour the gravy and juices from the crockpot into a large saucepan or dutch oven.  Place on stove and add the Cr of Chicken Soup, the other jar of gravy and the can of peas (drained).  Heat on the stovetop till hot and bubbly.  Add the chicken to the pan.  (You can either cut it into small bites before adding or add whole pieces).  Heat on low while you make dumplings.

The Dumplings:  (These are from Betty Crocker - I will never make Bisquick Dumplings again!)

1 1/2 cups  all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk


Mix flour, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.


Turn the heat up on the stew and bring it to a boil.  Drop dough by 10 spoonfuls onto boiling stew.  reduce heat to just a gentle boil.  Cook uncovered 10 minutes. Cover and cook 10 minutes longer.


*Note - you could probably do this whole dish in the crockpot, but I find it easier to bring stew to a boil and to reduce the heat back down on the stovetop.