2~14 oz cans chicken broth, recommended: Swanson's
1~ 10 oz can cream of chicken soup
1/2 t sea salt
1/4 t freshly ground black pepper
1 t poultry seasoning*
1/2 lb carrots, sliced
4 ribs celery with leaves, sliced
1/2 one white onion
1 1/2 c unbleached flour
1 1/2 t baking powder
1/2 t salt
1/2 t fresh flat leaf parsley, chopped
6 T cold butter
3/4 t sugar
2/3 c milk
Place chicken in crock pot, season with chicken seasoning, salt and pepper. Place carrots, celery, and onion on top of chicken. Whisk together broth and cream of chicken soup and pour over chicken and vegetables. Cook on high 3-4 hours or on low 6-8 hours.
Remove chicken from crock pot, replace lid. Shred and debone chicken, return to crock pot. Set temperature to high (if on low).
Prepare dumplings by combining dry ingredients in medium bowl. Cut in butter until fine crumbs form. Add milk and stir just until incorporated.
Drop dumplings by spoonful into crock pot. Return lid and cook dumplings with chicken additional 20 minutes. Serves 8.