Homemade Chicken and Dumplings

I've been asked by a few people for this recipe, so here it is! I've combined a family recipe from my mother in law and a few things from Paula Deen. I had to make this with my mother in law before I could make it on my own! It's certainly not the easiest recipe. This is definitely a family favorite, and I really like the recipe I've come up with! Also, stop by tomorrow for my Cinco De Mayo Rainbow Cake! 

Boil 4-6 chicken breast halves (or more; just depending on how much Chicken you want!), in enough water to cover. Add 1 Tsp.Salt , ¼ tsp. pepper, 1/2 tsp. garlic powder, and 2 bouillon cubes.  Once the chicken is cooked, remove chicken and set aside and leave the water in the pot. Add 1 can cream of chicken; stir and leave on low. Once chicken is cooled, shred or cut into chunks.

In a bowl, cut (stir slightly) the Crisco (1 1/2 Tbl) with a fork, into the flour (3 cups), ( I usually use my hands to mix the crisco up) then add the milk (1 cup)

Roll or pat out the dumplings on a floured surface until the dough is about 1 inch thick. Use plenty of flour on the top and the bottom of your rolled out dough.

Cut the dumplings into 1 or 2 inch strips, and then again to make rectangles. 

Sprinkle finished cut dumplings with salt, and some flour so they’re not sticky. Increase temperature of  water and cream of chicken to boiling. Then drop dumplings one by one. Once all the dumplings are added, lower the temperature, and do not stir. Let them boil (on medium) for 12 minutes, then lower temperature to low and cover. Let them steam for about 20 minutes.. 

Add the chicken afterwards

Stir and serve!

Written out directions-

Boil 4 or 5 chicken breast halves (or more; just depending on how much Chicken you want!), in enough water to cover. Add 1 Tsp.Salt , ¼ tsp. pepper, 1/2 tsp. garlic powder, and 2 bouillon cubes.  Once the chicken is cooked, remove chicken and set aside and leave the water in the pot. Add 1 can cream of chicken; stir and leave on low. Once chicken is cooled, shred or cut into chunks.

Dumpling Ingredients (You might want to double this if you like a lot of dumplings; more dumplings than chicken)

3 cups self rising flour

1 1/2 Tablespoons of Crisco

1 cup milk (if it's too sticky, add a little bit more milk)

To Make the dumplings:

Cut (stir slightly) the Crisco with a fork, into the flour, ( I usually use my hands to mix the crisco up) then add the milk.

Roll or pat out the dumplings on a floured surface until the dough is about 1 inch thick. Use plenty of flour on the top and the bottom of your rolled out dough. Cut the dumplings into 1 or 2 inch strips and then crossways again to make rectangles. Sprinkle finished cut dumplings with salt, and some flour so they’re not sticky. Increase temperature of  water and cream of chicken to boiling. Then drop dumplings one by one. Once all the dumplings are added, lower the temperature, and do not stir. Let them boil (on medium) for 12 minutes, then lower temperature to low and cover. Let them steam for about 20 minutes.. Then and add chicken. You can add some corn starch if its too soupy, or ladel out some of the broth (I have to sometimes!). Add salt and pepper to taste.