3 lbs. chicken pieces
2 tbsp. vegetable oil
1 sm. onion, chopped
1 can (10 3/4 oz.) cream of celery soup
2 c. water

DUMPLINGS:

1 c. baking mix with buttermilk
1/3 c. cold milk
1 tbsp. parsley flakes

Remove excess fat from chicken and remove skin. In deep skillet or Dutch oven, heat oil over medium-high heat. Brown chicken pieces in 2 batches, about 5 minutes per batch, turning once and adding additional oil, if necessary. As chicken browns, remove to plate lined with paper towels. Drain any remaining oil from skillet.

Add onion to skillet and cook over medium heat 5 minutes. Return chicken to skillet. Stir soup and water together and pour over chicken, adding additional water if necessary to just cover chicken. Bring to boil. Reduce heat to low, cover and simmer 20 to 25 minutes. Remove bones from chicken, if desired.

To make dumplings: In medium bowl combine baking mix, milk and parsley flakes to form a soft dough. Using a scant 1/4 cup for each dumpling, drop dough into the simmering liquid and cook, uncovered, 10 minutes. Cover and cook 10 minutes longer until dumplings are cooked through and chicken is fully cooked. NOTE: Dumpling recipe may be doubled for additional dumplings. 4 to 6 servings.

To cook in a slow cooker: Add chicken, onion and cream of celery soup mixed with water to slow cooker. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Make dumplings and add to slow cooker during last 30 to 45 minutes.