Crock pot Chicken and Dumplings

1 (3 lb.) chicken, cut up

1/2 cup chicken bouillon broth

2 tsp. salt

1/2 tsp. pepper

1/2 tsp. poultry seasoning

3 stalks celery, cut in 1 inch pieces

3 small carrots cut into 1 inch pieces

2 cups packaged biscuit mix

3/4 cup milk

1 tsp. parsley flakes

Wash chicken pieces; cut away excess fat.

Place raw chicken pieces in a crock with

largest bony pieces on the bottom. Add

bouillon broth; sprinkle chicken with salt,

pepper, poultry seasoning. Add celery and

carrots on top. Cover. Place crock into outer

shell; cook. Cook on Low setting, 8 to 10

hours or High setting 4 to 4-1/2 hours. Combine biscuit mix, milk, parsley flakes; stir

until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming

chicken; cover, cook on High setting 30 minutes in 3-1/2 quart; 15 to 20 minutes in 5-1/2

quart. Serve immediately.