Begin by dicing a large onion and adding it to your slow cooker. Place boneless, skinless chicken breasts on top of the onion.

In a mixing bowl, combine condensed cream of celery soup and cream of chicken soup. Add in chopped parsley, poultry seasoning, and black pepper. Stir until smooth and spread over the chicken.

Pour reduced sodium chicken broth over the mixture. Cover and cook on high for 5 hours.

About 60 to 90 minutes before serving, roll out refrigerated biscuits on a floured surface and cut them into strips.

Fold thawed frozen vegetables into the slow cooker, then stir in the biscuit strips. Cover and let cook for an additional 60 minutes.

After the dumplings have cooked, carefully remove the chicken, shred it, and return it to the pot.