Chicken and Dumplings - Crock Pot

I got this recipe from online at (http://familycrockpotrecipes.com/ChickenandDumplingsCrockPotRecipe.html). It's great and we really, really liked it.

Warning: This involves a whole chicken cut up. Because the chicken cooks so long the meat falls right off, but you have to watch for bones (rib bone particularly). For those with young children, I would suggest you use an equivalent of legs as the bones are larger. You could also do it with boneless chicken, but really, the bones add flavor.

Chicken and Dumplings Crock Pot Recipe

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

Directions:

- 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.

30 minutes before ready to eat:
- 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.