Chicken and Dumplings

1 large	Onion, diced		sprinkle	Black [garlic] pepper
1 can	Cream of celery soup		4 skinless boneless	chicken breasts
1 can	Cream of chicken soup		2 cups	Low sodium chicken broth
1 tbsp	Parsley		2 cups	Frozen vegetables, defrosted
1 tsp	Poultry seasoning		1 can [8 pieces]	Biscuits

Directions

1.      Add onion to 6 qt 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.

3.      Spread over chicken breasts.

4.      Top with chicken broth

5.      Cook on high 5 hours.

6.      Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat.

7.      Cut into 4 strips.

8.      Add vegetables to the slow cooker and stir.

9.      Add biscuit strips on top.

10.   Replace lid as quickly as possible.

To serve

1.      Remove chicken breasts and slightly shred.

2.      Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok).

3.      Let cook an additional 10 minutes and serve.

Notes

My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

1 used 3 cans of cream of mushroom with 5 pieces of chicken with 2 medium onions

I made my own baking powder biscuits. Bicsuits: [buttermilk, country or homestyle]