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.
