• 1 large onion – diced
  • 1 can (10.75 oz) cream of celery soup
  • 1 can (10.75 oz) cream of chicken soup
  • 1 Tbsp parsley
  • 1 tsp poultry seasoning (or 2 chicken bouillon cubes)
  • black pepper to taste
  • 4 boneless, skinless chicken breasts
  • 2 C chicken broth
  • 2 C frozen vegetables or peas and carrots – defrost to room temperature, then drain well
  • 1 can (8 – 10 count) refrigerated biscuits (any kind – I use buttermilk or homestyle)


  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. Add diced onion to slow cooker and top with chicken breasts
  3. In a small bowl, combine both soups, parsley, poultry seasoning and pepper
  4. Spread over chicken breasts
  5. Top with chicken broth and cook on high for a total of 5 hours
  6. After 4 hours, roll each biscuit thin and flat into a oval shape
  7. Cut each one into 4 strips – set aside
  8. Remove chicken breasts and slightly shred
  9. Add defrosted & drained vegetables to the slow cooker and stir
  10. Add biscuit strips on top
  11. Add shredded chicken and stir (this will break up the dumplings somewhat, which is ok, just be careful not to break them up too much)
  12. Cook for the remaining 1 hour and serve


  1. When adding the vegetables/biscuits/shredded chicken ensure the lid is left off as little as possible – leaving the lid off for long periods of time will drastically increase cooking time
  2. For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!