Crock-Pot Dumplings with Chicken Recipe

Recipe components 4 servings

4 skinless, boneless breasts of chicken
Two cans of cream of chicken, one can of chicken broth, some sliced carrots, and some sliced celery
1/2 jar of peas
half an onion, crumbled bacon, chopped parsley, and garlic powder
Season with salt and pepper.
a single can of biscuits

Method
Press chicken breasts into the base of the slow cooker.
Top it up with chicken broth and both creams of chicken.
Toss in the onion, celery, and carrots. To whatever extent you like
To taste, garnish with parsley flakes, salt, pepper, and garlic powder.
Heat for three hours.
Then, take the chicken out and shred it. Toss in the peas, crumbled bacon, and chicken, then mix everything together.
In a crockpot, crumble the uncooked, flaky biscuits. I just stack the rolls after I cut them into thirds.
Keep cooking for about one more hour on high heat, or until done. You will enjoy it.