Country Chicken & Dumplings

In a slow cooker, mix shredded chicken and the cans of cream of chicken, cream of celery, and cheddar cheese soup together. Slowly add water until mixture is the desired consistency (it could be more or less than 1/2 cup – your choice!). Some people enjoy soupy chicken and dumplings but I’m a fan of thick and chunky!

Turn the slow cooker on high and check back once or twice an hour until it’s boiling (for me it’s around 1.5 hours) – then give it a good stir!

Remove the crescent roll dough from the can, tear it up and roll pieces into desired dumpling size (I did gumball size – but again, this is your choice how big you want the dumplings to be!). Pat some flour on your dumplings and gently drop them into the boiling slow cooker (I find the flour makes ‘em a little extra fluffy). Make sure they are completely submerged.

Continue to cook on high for another hour or hour and a half – you should see the dumplings rise up to the top when done (that’s my cue to yell: “Dinner is ready!”)