Creamy Slow Cooker Chicken and Dumplings

I have had an awful head cold the last few days and really wanted some soup to make me feel better. I also had a lot of frozen broth from when I made the whole chicken in the slow cooker. I wanted to see how my homemade broth turned out, so here is what I did with it! The dumplings turned out more "biscuity" than we were used to but still tasted great in the soup.

 
Creamy Slow Cooker Chicken and Dumplings

Soup:

6-8 cups chicken broth (I used my homemade stuff from my previous recipe)

1 bag whole carrots, sliced

4 cups cooked, shredded chicken

1/2 bag celery stalks, sliced

2 tbsp fresh or dried parsley

1 large onion, diced

4-8 oz. cream cheese

seasonings of your choice, salt, and pepper

 

Dumplings:

1 1/2 cups gluten free Bisquick

2 egg

2/3 cup milk

4 tbsp of butter

1 tbsp parsley

pinch of salt and pepper

 

Directions:

-Add chicken broth, vegetables, and chicken to your slow cooker.

-Cook on low 6-8 hours or until vegetables are soft.

-45 minutes before eating, turn your crock pot on high and add in cream cheese until it's melted.

-While that's mixing in with your other ingredients, start mixing together your ingredients for dumplings.

-Mix together all dumpling ingredients in a medium sized bowl.

-Drop by large spoonfuls in the crock pot on top of the veggies and chicken.

-Cook on high an additional 30 minutes until dough is cooked through.

-Top with grated parmesan, if desired.
 
Enjoy!