Super Simple Slow Cooker Chicken Dumplings

1-2lbs of chicken thighs OR 3 chicken breast halves 
2 sliced celery stalks
1 cup of sliced carrots
1 diced white onion
1 can cream of celery soup
1 can cream of chicken soup
1-2 bay leaves
poultry seasoning
oregano
chicken broth
House seasoning*
16 oz can of buttermilk Grands biscuits. OR 12 oz of dry egg noodles
Parsley

Season chicken with poultry seasoning and House seasoning, line bottom of the slow cooker with chicken, vegetables, bay leaves, and soups. Pour in chicken broth until everything is covered. Cook on high for 4 hours.

Take out chicken and shred, put back in cooker, stir everything.

Flatten biscuits into disks and compress them, tear into quarters. Salt and pepper them, drop them on top. Add a little more broth. Season everything with oregano. Cook for another hour.
OR if using noodles, add noodles and significantly more broth, as the noodles will expand more than the dumplings will. Cook on low or buffet for another half or so. The noodles will soften faster than the dumplings, but can sit in pot without over cooking.

Sprinkle with parsley and serve.

You can always add more broth whether you are going the dumpling or noodle route if you think you need it. It's pretty impossible to have too much or too little, so make it to you liking.

I have made this without the poultry seasoning too, and it was still tastey. Also, your chicken can be frozen or thawed. In fact, I would recommend it frozen, as it seems to stay juicier. Not that succulence is an issue with this recipe, trust me!

*2 parts salt
1 part black pepper
1 part garlic powder