2 lbs. boneless, skinless chicken breasts
1 3/4 cup chicken broth
2 chicken bouillon cubes
2 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
2 celery ribs, cut into 1" pieces
6 small carrots, cut into 1" chunks
For biscuits:
2 cups Bisquick
1/2 cup plus 1 Tbsp. milk
1 tsp. parsley (I didn't use that)

1. Place chicken in slow cooker.
2. Dissolve bouillon in broth. Add to chicken.
3. Add salt, pepper and poultry seasoning.
4. Spread celery and carrots over top.
5. Cover. Cook on low 6-8 hours or on high 3-3 1/2 hours.
6. Combine biscuit ingredients until just moistened. Drop by spoonfuls over chicken.
7. Cover. Cook on high 35 minutes. Do not remove cover while dumplings are cooking. Serve immediately.