Step 1

Place chicken broth, cream of chicken soup, diced onions and celery into a 5-6 quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)

Step 2

Add frozen chicken breasts into crock pot and season with garlic salt and pepper.

Step 3

Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)

Step 4

Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker if you are using.

Step 5

Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center.

Step 6

Put 1/2 cup flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.

Step 7

Drop the coated biscuits (one by one into the slow cooker.) Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.)

Step 8

Cover and cook on high for about 1 to 1 1/2 hours. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done.

Step 9

Give it all a gentle stir. Sprinkle with some dried parsley (optional.) Then serve!