Crock Pot Chicken & Dumplings

I hope everyone is healthy, it is surely something I wished for a lot the past 2 days. Having been asleep more hours of the day yesterday than I was awake, I figured it would be a great opportunity to test out yet another EASY recipe for dinner: Crock Pot Chicken & Dumplings.  I first saw this idea while browsing around on Pinterest (don't we all live by that website now?) and was brought to the Cargile Family Favorite Recipes page for the recipe.  It seemed to have gotten great reviews, and the fact that really the only necessary work was throwing everything in the crock pot was the winning straw for me!

*Note, if you find yourself frequently using your crock pot, I suggest trying Reynolds Slow Cooker Liners.  They are bags that fit right into your crock pot, allowing for NO mess to be made during cooking and NO cleaning afterwards!  We live by them in my house!

Crock Pot Chicken & Dumplings
Ingredients
3 boneless chicken breasts, frozen OR thawed (how convenient!)
1 chopped onion
1 can Cream of Chicken
1 can Cream of Celery
1 can chicken brother, or package of Knorr Homestyle Stock Concetrate
2 cups water
A few shakes of poultry seasoning
1 can refrigerated biscuits
(You may add vegetables if desired: I added 1 box fresh mushrooms, 1 can peas & 1 can carrots)

Directions
Add everything to the crock pot except biscuits.  (I'm not an onion fan so I skipped that ingredient.)  Cook on high for 5-6 hours. You can also cook this on low all day while you're at work, and then just crank the setting back up to high before you add your biscuits.

An hour before serving, shred the chicken into desired-sized pieces.  Tear biscuits into smaller pieces and place into crock pot, pushing them down into the mixture.  They'll cook completely, but still have the gooey texture of a dumpling.

Place into serving bowl, and enjoy!