Crockpot Chicken and Dumplings

1 3 1/2-lb. chicken, skinned
2 carrots, peeled and sliced into 1-inch pieces
1 small onion, chopped
2 stalks celery, washed and coarsely chopped
2 bay leaves
1 t. salt
2 t. dried parsley flakes
1/2 t. poultry seasoning
Freshly ground black pepper, to taste
2 qts. water
1 12-oz. package frozen dumplings

Place the chicken in a 4- to 5-quart crockpot. Sprinkle the carrots, onion and celery over the chicken. Add the bay leaves and sprinkle in the salt, parsley, poultry seasoning and black pepper.

Pour in the water, cover and turn the crockpot on to the low setting. Let cook 8 hours, until chicken is tender.

Remove the chicken and set aside to cool. Strain the broth and remove the carrots.

Return the broth to the crockpot, set the carrots aside and discard the other vegetables. Cover the crockpot and turn it on to the high setting and bring to a simmer. Add the dumplings, cover and cook 20 - 30 minutes, until tender.

Shred the chicken and return it to the crockpot, along with the carrots, 10 minutes before serving, to heat through.

Makes 8 servings.

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