For 31/2 Quart Crockery Pot
3	lb.	chicken, cut up
1/2	c.	chicken bouillon broth
2	tsp.	salt
1/2	tsp.	pepper
1/2	tsp.	poultry seasoning
3	ribs	celery, cut in 1 inch pieces
3	sm.	carrots, cut into 1 inch pieces
2	c.	packaged biscuit mix
3/4	c.	milk
1	tsp.	parsley flakes

For 51/2 Quart Crockery Pot
6	lb.	chicken, cut up
1/2	c.	chicken bouillon broth
4	tsp.	salt
1	tsp.	pepper
1	tsp.	poultry seasoning
6	ribs	celery, cut in 1 inch pieces
6	sm.	carrots, cut into 1 inch pieces
2	c.	packaged biscuit mix
3/4	c.	milk
1	tsp.	parsley flakes

Wash chicken pieces; cut away excess fat. Place raw chicken pieces in Crockery Pot with largest bony pieces on bottom. Add broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Cook 7 to 9 hours on low (31/2 to 4 on high).

Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on high 30 minutes. (Do not remove the cover during the steaming of the dumplings.)

Serve immediately - when dumplings are at their best.

Makes 4 servings (31/2 quart) or 8 servings (51/2 quart)