Crockpot Chicken and Dumplings

Just another in probably a long line of crockpot chicken and dumplings recipes on the web, but I love it all the same. If you feel the recipe is not chicken flavored enough, I suggest substituting chicken broth for the two can fulls of water.

• Ready In: 4 hrs 40 mins
• Serves: 4
• Yields: 12 cups

Ingredients

• 6  boneless skinless chicken thighs
• 1 (12 ounce) package  frozen peas
• 1 (1 lb) package  baby carrots
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (10 3/4ounce) can  cream of mushroom soup
• 2 (10 3/4ounce)  soup cans water
• 2  teaspoons chicken bouillon granules
• 1 (1 1/2lb) package  frozen  dumplings
•  salt and pepper
• 1  cup  chopped celery (optional)

Directions

1. Mix all the ingredients together in a crockpot except for the dumplings and cook for 4-6 hours (or until carrots are tender enough to easily cut).
2. Slowly add in frozen dumplings one layer at a time and bathe sufficiently in broth from crockpot so dumplings won't stick while adding in the multiple layers. I usually only get half a packs worth of dumplings in the crockpot before I run out of room. Once you have gotten all your noodles in, let the dumplings cook for approximately 20 minutes.
3. Turn the crokpot off or down to keep warm setting and allow 15 minutes to cool before serving. You will be lucky if there are leftovers.