Ingredients
- 1 (10-1/2 ounce) can cream of chicken soup
- 1 (10-1/2 ounce) can cream of celery soup
- 1 (32 ounce) container chicken broth
- 2 teaspoons sage
- 2 teaspoons dried dill
- 1 teaspoon salt (more or less, to taste)
- 1 teaspoon freshly ground black pepper (more or less, to taste)
- 2 stalks celery, sliced
- 1 medium yellow onion, chopped (about 2 cups chopped)
- 3 boneless, skinless chicken breasts (about 2 pounds)
- 2 bay leaves
- 12 ounces frozen Anne’s Dumplings (1/2 package), each slice broken into thirds
Instructions
- Pour both soups and chicken broth into a 6-quart slow cooker. Add sage, dill, salt and pepper. Whisk until smooth. Add celery and onion and stir to combine.
- Add chicken breasts evenly across the bottom of slow cooker insert into the soup mixture. Add bay leaves.
- Cover and cook on low for 6 hours or on high for 3 hours, or until chicken is cooked.  Remove chicken breasts and place in a medium bowl. Shred with 2 forks and return to slow cooker.
- Add frozen dumplings (one at a time) and stir to combine. Cover and increase heat to high (if you’re cooking on low heat). Cook for an additional 45 minutes or until dumplings are fully cooked, stirring occasionally. Remove and discard bay leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours 45 minutes