Crockpot Chicken And Dumplings

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

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.

chicken thighs, frozen peas, baby carrots, cream of chicken soup, cream of mushroom soup, water, chicken bouillon granules, salt, celery

Taken from www.food.com/recipe/crockpot-chicken-and-dumplings-507947 (may not work)