Crock Pot Chicken And Dumplings (Spend With Pennies Version)

• 1 large onion, diced
• 1 (10 1/2 ounce) can cream of celery soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 tablespoon fresh parsley
• 1 teaspoon poultry seasoning
• 1/4 teaspoon black pepper (to taste)
• 4 boneless skinless chicken breasts
• 2 cups low sodium chicken broth
• 2 cups frozen vegetables or 2 cups peas and carrots, defrosted
• 1 (8 piece) can refrigerated biscuits

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. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
3. Approximately 1 hour (I allow 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.
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.

onion, cream of celery soup, cream of chicken soup, parsley, poultry seasoning, black pepper, chicken breasts, chicken broth, frozen vegetables, refrigerated biscuits

Taken from www.food.com/recipe/crock-pot-chicken-and-dumplings-spend-with-pennies-version-529286 (may not work)