Chicken and Dumplings

 This is the recipe I always use. I had never made chicken and dumplings before, and when I was a kid, I did not like chicken and dumplings... So when someone at home requested it, I chose this recipe. Everyone liked it, so I have stuck with it. Why change a good thing? Its pretty easy and really cheap to make.

 3-4 pound chicken, whole
 1 gallon of water
 1tsp poultry seasoning
 1tsp garlic powder
 1/2 tsp pepper
 2 celery ribs, chopped
 4 green onions, chopped
 1 carrot, shredded (or chopped)
 6 chicken bullion cubes

 **dumplings**
 3 cups flour
 2tsp b. powder
 1 tsp  poultry seasons
 1/2 cup butter flavor crisco
 1 egg
 2 c. chicken stock (that has had time to cool)

 What I do.

 In the morning, start your chicken and the other stuff in your crock pot. Let it cook on high 3-4 hours low 5-7 hours until chicken is done.

 Remove chicken and let it cool off. Remove meat from bones as best you can. Place meat in the fridge. Remove 2 cups of chicken stock. Add bones and meat on them back into crock and cook additional hour or 2.

 Once your broth has simmered, remove all bones. I do this by straining the stock into a collinder with a bowl under it. Put broth into a pan and bring up to a boil. Add your chicken, cut up into chunks.

 Meanwhile make dumplings by mixing flour, b powder, seasons and butter until its a cornmeal consistency. Once its there, add your egg and cool broth. Mix into a dough ball. Adding flour if needed. Roll dough out to about 1/8 inch thick and cut into small squares (I do this with a pizza cutter)

 Plop several dumplings into boiling water at a time, stiring well to make sure they do not stick together.

 continue to simmer for about 10-15 min after all dumplings have been added. Serve hot. YUM YUM