I slow cooked this the same morning at my office for an office lunch and got many compliments. As was suggested by many reviewers, I added a bag of frozen mixed vegetables (carrot, corn, and peas), 2 celery sticks and chicken broth in lieu of plain water. I used one can of cream of chicken and one can of cream of celery. Added spices included paprika, garlic powder, salt and pepper. I did precut the meat since I would not have the luxury of shredding the meat while at the office. I marinated the cut meat overnight in the dry spices. Precutting the breast meat did not seem to dry it out as others had mentioned but I think the shredded texture is preferred over the chucks. Next time I will let the dumplings cook a little longer (about 2 hour's total) before serving.
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I slow cooked this the same morning at my office for an office lunch and got many compliments....