Crock Pot Chicken and Dumplings

In a Large Slow Cooker Combine Cream of Chicken Soup, Chicken Broth, Salt, Pepper, Garlic Powder and Mix With a Whisk until well blended.

Slowly add in Onion, Celery and Chicken Breast.

Cook on High for 4-5 hours until Chicken is tender.

Remove Chicken from the Slow Cooker and shred using 2 forks or a meat shredding claw.

Place Chicken breast back into the Slow Cooker.

Sprinkle Biscuit Pieces with Flour to keep them from sticking together.

Add Thawed Vegetables into the Slow Cooker and Stir well.

Place Biscuit Pieces on Top and cover and Cook another 1-1 ½ hours.

Garnish with Fresh Parsley and Serve!