First, place the boneless, skinless chicken breasts into your large 6-quart slow cooker. (Be sure they are thawed, not frozen)

Top them with the diced onions – we’re building flavor right from the start!

Now, in a medium bowl, let’s mix together the cream of chicken soup, cream of celery soup, broth, and seasonings. Whisk until creamy and smooth.

Spread that creamy soup mixture over the chicken in the slow cooker.

Now, let’s add the bag of frozen peas and carrots on top.

Cover the crockpot with its lid and cook on high for 4 hours. But here’s the trick – no stirring! We want to keep that heat inside.

After 4 hours, remove the chicken breast. Try to do this quickly, replacing the lid to keep the broth bubbling on high.

On a cutting board or large plate shred the chicken pulling it with two forks.

Stir in the shredded chicken quickly and place the lid back on. Continue cooking on high.

Next, we are going to prep the biscuits. Place a piece of canned biscuit dough on a cutting board. Using a sharp, long-blade knife, cut the biscuit into thin strips. Rotate the cutting board and cut the strips in the other direction to create small squares.

Quickly open the slow cooker lid and drop the uncooked biscuit strips right on top.

Quickly put the lid back on, and let it cook for an additional 1 hour. At the thirty minutes to go mark, slightly lift the lid just enough to gently stir the dumplings with a long handled spoon. This helps them break apart instead of being one big massive dumplings. Cover and continue cooking.

Now, the grand finale! When the cooking time is up, stir everything well.