6 chicken breasts, cut up (skinless and boned)
1/2 cup chicken bouillon broth
4 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
6 stalks celery, cut into small pieces
5 carrots, cut into small pieces

For the biscuits:

2 cups packaged biscuit mix
3/4 cup milk
1 teaspoon dried parsley


Add chicken to the crock pot along with the broth and season with the salt, pepper and poultry seasoning.
Add the celery and carrots and cover and cook 7-9 hours on low or 3 to 4 hours on high.

For the biscuits:

In a medium bowl combine the biscuit mix, milk and parsley and stir until moistened.
Drop by the spoonful over the chicken.
Cover and cook on high for 30 minutes.

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