Ingredients:
1 large onion diced
10.5 ounces condensed cream of celery soup 1 can
10.5 ounces condensed cream of chicken soup 1 can
1 tablespoon chopped fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 boneless skinless chicken breasts
2 cups reduced sodium chicken broth
2 cups frozen vegetables or peas and carrots, thawed
16.3 oz refrigerated biscuits 1 can, Buttermilk, Country, or Homestyle
Directions:
Add onion to 6 qt crock pot and top with chicken breasts.
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.
Approximately 1 hour (I allow 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.
To Serve:
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.