Chicken 'N Dumplings

• 2 10-3/4 oz. cans cream of chicken soup
• 2 14-1/2 oz. cans chicken broth
• 1/2 onion, diced
• 1 lb. boneless, skinless chicken breasts
• 2 16.3-oz. tubes refrigerated biscuits, quartered
• 1 celery stalk, sliced thin
• 1 carrot, sliced thin

1. Combine first 3 ingredients in a slow cooker.
2. Add chicken; cover and cook on high setting for 6 hours.
3. During the last hour of cooking, remove chicken and shred with 2 forks; return to slow cooker.
4. Add biscuits to chicken mixture; stir to coat. Cover and cook on high setting for one hour.

Serves 4.

To Freeze: Allow to cool in fridge overnight. Freeze meal sized servings (for the 2 of us, about 4 ladles full) in a ziploc bag.

Found on: http://fullbellies.blogspot.com/