2 lbs boneless skinless chicken breasts
3 (14 ounce) cans chicken broth with roasted garlic
2 chicken bouillon cubes
6 small carrots, sliced
3 celery ribs, sliced
1/4 teaspoon fresh ground black pepper
1 teaspoon poultry seasoning
2 (7 1/2 ounce) packages buttermilk biscuit mix
1 cup milk, plus
2 tablespoons milk


Place chicken in a slow cooker. Heat broth in microwave; dissolve bouillon in broth. Add next 4 ingredients to broth. Pour over chicken. Cover and cook on low for 6-8 hours, until chicken falls apart when poked with a fork. Combine buttermilk biscuit mix and milk, then drop spoonfuls over chicken to form dumplings. Cover and cook on high for 35 minutes or until dumplings are done.