Instructions

• In a 6-quart slow cooker, combine the 2 (10.5-ounce) cans condensed cream of chicken soup, 1 (14-ounce) can chicken broth, 1 cup chopped onion, 1/3 cup finely chopped celery, 1/2 teaspoon poultry seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. Stir until evenly combined.
• Add the 3 boneless, skinless chicken breasts to the slow cooker, turning to coat them in the sauce. Cover and cook on LOW for 4 hours, until the chicken is cooked through and tender.
• Remove the chicken from the slow cooker to a plate or cutting board. Use two forks to shred the chicken into bite-size pieces, then return the shredded chicken to the slow cooker and stir to combine with the sauce.
• Working with the 8 refrigerated biscuits, flatten each biscuit and cut each one into 8 pieces.
• Scatter the biscuit pieces evenly over the top of the chicken mixture in the slow cooker, gently pressing so they contact the sauce.
• Cover and cook on HIGH for 60 minutes, until the biscuit pieces are cooked through and puffed.
• After 60 minutes, stir gently to combine the dumplings and chicken, then cover and continue to cook on HIGH for 10 minutes. Serve.