Chicken n Dumplings in the Slow Cooker

This is one of our new favorite recipes for the slow cooker!  It's so good that I'm going to have to double it for my big family so that we actually have some leftovers!  YUM!  I found the recipe HERE.  That recipe calls for the grands flaky refrigerator biscuits, but those aren't in my budget and I don't really care for them to begin with, so here is what I did. 

Total cooking time 4 hours on high (the original recipe calls for 4-6 hours on high, but I find that the chicken is dry if you cook it that long.)

2-3 Large boneless skinless chicken breasts 

2 tablespoons butter

2 cans cream of chicken soup

1 can chicken broth (I always use water and chicken bullion because it's cheaper and easier on my storage space.)

1 onion diced

1 tablespoon dried parsley
1-2 cups frozen veggies (we always add extra peas, yum!)

Dumplings:

2 cups Bisquick (I would have used my Jiffy Mix, but I was out.)

1/2 cup Milk
Mix Bisquick and milk together to form dough.  Powder your hands with some Bisquick flour and roll out dumplings.  I usually make mine about the size of a small bouncy ball.  I make them ahead and put them in the fridge just so that when it's time to put them in they are ready.

 Put the chicken in the bottom of the slow cooker and the butter on top (I was doubling it, but it ended up being too much chicken)

 Pour the cream of chicken soup and chicken broth on top

 Add the veggies and mix a bit and cook on high for 3 1/2 hours

 Shred the chicken then...

 Add the dumplings

After I put the dumplings in I try to cover them with sauce.  (these look extra big because they start to expand right away, but I made them about the size of a small bouncy ball.)  Place the lid back on for 30 minutes and serve.