Ingredients:

1 large onion, diced

1 can (10.5 oz) cream of celery soup

1 can (10.5 oz) cream of chicken soup

1 tablespoon fresh parsley

1 teaspoon poultry seasoning

black pepper to taste

4 skinless boneless chicken breasts

2 cups low sodium chicken broth

2 cups frozen vegetables or peas and carrots, defrosted

1 can (8 pieces) refrigerated biscuits

Directions:

1. Add onion to 6 qt Slow Cooker 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 (60 – 90 minutes) before serving, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the Slow cooker and stir.

5. 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!