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Chicken and Dumplings
4 chicken breasts
2 cans chicken broth
1 cup water
3 cubes chicken bouillon
1 small carrot -- chopped
1 small celery rib -- chopped
1 onion -- chopped
12 large flour tortillas
Combine all ingredients in slow cooker, except tortillas. Cook on LOW 8 to 10 hours.
Take out chicken and remove skin and bones, place broth on stove in large pot. Cut chicken into bite-size pieces and return to broth. Bring to slow boil (medium to medium-high).
Cut tortillas in half, then into 1-inch strips. Place strips into broth and boil gently for 15 to 20 minutes, stir occasionally. Broth should thicken, but if too thin, combine 1 tablespoon cornstarch with enough water to dissolve and stir into dumplings. Allow to cook 5 to 10 minutes more.
This recipe yields 4 servings.
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