Easy Yummy Chicken & Dumplins

Chicken:

1 pkg of Whole Chicken Cut Up (disgard little baggy with gizards,etc.)
4 quarts water
2 ribs celery, chopped into large pieces
1 large onion, chopped into large pieces
1 carrot, chopped into large pieces
1 bay leaf
1 chicken bouillon cube (Knorr is a good brand)
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder

***You will need to save broth when chicken is done. Disgarding veggies and bay leaf when done.***

Use soups after chicken has boiled and done. See below.
1 (10 3/4-ounce) can condensed cream of celery
1 (10 3/4-ounce) can condensed cream of chicken soup

Dumplings:

2 cups all-purpose flour
1 teaspoon salt
Ice water


Chicken: Place the chicken, celery, onion, bay leaves, bouillon, and seasonings in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 45 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot with broth. Keep warm over med. low heat. Stir in soups as well. (Make sure you discard vegetables, bay leaf, etc.)

Preparing dumplins: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax just for a few minutes.

Cut the dough into 1-inch or so pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings are covered and cook evenly. Cook until the dumplings float....3 to 4 minutes.

To serve spoon into big soup bowls. May need to salt and pepper to taste.

Dumplin Tip: If the chicken dumplins are "too thin" it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew. If "too thick" just add some water or chicken broth a little at a time to thin out. You be the judge of how you like them when they are done.

Hope you enjoy them as much as I do.............

Slow Cooker Very Berry Cobbler

Cobbler Filling:

1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on how sweet you like it
1/2 cup baking mix

Cobbler Topping:

2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
6 tablespoons butter, melted
1/2 cup milk
1 tsp vanilla
1 tblsp ground cinnamon


Spray the insert of a slow cooker with nonstick cooking spray. "This is a must in all slow cookers, it saves you tons on sticking problems and cleanup."

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker.

In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker.

In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has a puffed golden top and the cobbler is good and bubbly.

ENJOY!! Great with vanilla ice cream.