Ingredients:

1 large diced onion

1 can cream of celery soup

1 can cream of chicken soup

1 tbsp. fresh parsley

1 tsp. poultry seasoning

to taste black pepper

4 skinless boneless chicken breast

2 cup low sodium chicken broth

2 cups mixed peas and carrots

1 can refrigerated biscuits

Directions:

1. Add onion to crock pot and top with chicken breasts.

2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

3. Approximately 1 hour (or 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the Slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

4. Remove chicken breasts and slightly shred. Add back into Slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Bon Appetit!