Ingredients
One 5-6 lb. chicken, cut up (or about 4 chicken breasts)
Four 14.5-ounce cans of chicken broth
4 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
6 stalks of celery, cut into chunks (I prefer slices)
6 carrots, cut into chunks
2 cups of packaged biscuit mix*
3/4 cup milk
1 teaspoon parsley flakes

Wash chicken pieces and cut away any excess fat. Place chicken in slow cooker with the largest bony pieces on the bottom.

Add chicken broth, then sprinkle chicken with salt, pepper, and poultry seasoning. Top with celery and carrots, then put the lid on your slow cooker.

Cook on low for 6-8 hours, or on high for 3-3 1/2 hours.

30 minutes before serving: Make the dumplings by combining the biscuit mix, milk and parsley flakes. Stir until just moistened.

Drop spoonfuls of the dumpling mixture over steaming chicken. Cover and cook on high for 15-20 minutes. Do not remove the lid while the dumplings are steaming.

Yield: 8 servings

*Dumpling alternative:
Combine the following ingredients until just moistened:
1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 Tablespoon butter, melted
1/3 cup milk (approximately)
2 Tablespoons parsley, finely chopped