Slow Cooker Chicken and Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 2 cans chicken broth
• 1 onion, finely diced
• 1 package frozen mixed veggies (we used peas and carrots)
• 3 T. McCormick Rotisserie Chicken Seasoning
• 1-2 T. ground black pepper (to taste)
• 1 package Grands Buttermilk Biscuits (refrigerated biscuit dough)

Directions

1. Place the chicken, butter, soup, chicken broth and onion in a slow cooker.
2. Cover, and cook for 4 to 5 hours on High. About 90 minutes before serving, flatten each biscuit and cut into pieces (strips or pie slice shapes) and place the biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.