4 or 5 chicken breasts (boneless, skinless)
1 (16 oz.) bag frozen vegetables (may sub with a can)
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of celery soup
1 (15 oz.) can chicken broth (Swanson)
1 medium onion, chopped
onion powder, to taste
garlic powder, to taste
salt and pepper, to taste
1 can refrigerator biscuits (Pillsbury Butter Grands)

Put chicken broth, cream of chicken soup, cream of celery soup, vegetables and onion into Crock-Pot.

Cut the chicken breasts into bite size pieces. Season to your taste, not very much is needed (more can be added as needed!)

Cook on MEDIUM for 6 to 7 hours, chicken will melt in your mouth, and if wanted to make fast, put on HIGH for 2 to 3 hours.

Note: Some slow cookers run at a higher temperature, so be careful!

For dumplings, cut your refrigerator biscuits into small pieces, put into slow cooker and mix. Cook until the biscuits are fully cooked (A new slow cooker should take 25 to 45 minutes, depending on settings).

Enjoy!

Submitted by: Jae Jae