Grandma's Chicken & Slicks (aka Chicken & Pastry)

 

This is another of those old fashioned southern comfort food dishes that brings a smile to your face.  It’s really a version of chicken & dumplings but rather than a biscuit type dumpling it is made with a flat pastry strip.  I like to use Anne’s frozen flat dumplings for convenience… and they are as good as Grandma’s!  But you can make your own if you’re so inclined! 

INGREDIENTS:

1 pound chicken boneless chicken breasts

1 can cream of chicken soup

1 can cream of celery soup

½ cup white wine (I used my favorite Pinot Grigio)

1 teaspoon Herbes de Provence

½ teaspoon ground black pepper

1  package frozen mixed vegetables (16-ounce)

1 cup chicken broth (or as needed)

1 package Anne’s frozen flat dumplings

DIRECTIONS:

Spray slow cooker lightly with cooking spray.  Place chicken breasts in slow cooker.  Stir together soups, wine, herbes de Provence, and pepper and pour over the chicken.  Add frozen mixed vegetables and cook on low for 8-10 hours.  About an hour & a half before serving, shred the chicken with two forks and give a stir to the mixture.  Add chicken broth if needed for consistency.  Place frozen flat dumplings (you won’t need the entire package… just use as many as you want) on top of mixture and continue cooking for an hour or two until the dumplings are done.  You can place the dumplings in strips or tear/cut them into squares… your choice.

I like to serve this on a bed of rice… yum!