Easy Crock Pot Chicken and Dumplings (No Canned Soup!)

Start by spreading the diced onion evenly across the bottom of a 6-quart slow cooker.

Place the four boneless skinless chicken breasts directly on top of the onions.

In a separate bowl, combine the cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and black pepper. If you are using the from-scratch sauce alternative, prepare that now.

Pour your sauce mixture evenly over the chicken breasts.

Add the chicken broth and place the lid on the crock pot.

Cook on HIGH for 4 to 5 hours, keeping the lid on to maintain a consistent cooking temperature.

About one hour before the total cook time is up, prepare your dumplings.

Take each of the refrigerated biscuits and roll it out until it is thin and flat, then cut it into four long strips.

Add the thawed frozen vegetables to the slow cooker and give it a quick stir.

Arrange the biscuit strips in a single layer on top of the liquid.

Replace the lid as quickly as possible to trap the steam.

Once the dumplings are cooked through, carefully remove the chicken breasts from the crock pot and place them on a cutting board.

Use two forks to shred the chicken.

Return the shredded chicken to the slow cooker and stir everything together gently. It is perfectly fine if this breaks up some of the dumplings; they will soak up all of that delicious, creamy sauce.

Let it cook for a final 10 minutes before serving.