Amazing Chicken N' Dumplings - cooking recipe

Ingredients

4 -5 boneless skinless chicken breasts (can mix light & dark meats)
3/4 cup flour
4 cups water (you may add more if you like more liquid)
2 bouillon cubes
1 medium diced onion
1 diced green bell pepper
3 sliced carrots
1 tablespoon pimentos
1 teaspoon thyme
1 teaspoon celery, flakes
1 teaspoon paprika
2 teaspoons garlic powder
salt and pepper
Pillsbury refrigerated biscuit

Preparation

Heat 1 tbls oil in sautee pan. Put 1/2 c flour, salt and pepper into a ziploc bag. Cut chicken into pieces and dump into bag. Coat chicken in flour and brown in heated pan, browning on all sides. Do not wash your pan yet!
Place carrots, peppers and onions in the bottom of your slow cooker and place the chicken on top of the vegetables. Add water and bouillon cubes. Add spices and let it cook. Melt 2 tbls butter in your used pan and add flour to make it slightly thick. Scrape all of the goodness from when you cooked the chicken so you get all of the extra flavor. Add the roud to the soup. Cook on low 6-8 hours or high 4-5 hours. About 30 min before serving, flatten out the refrigerated biscuits and cut into small squares. Put all of the dumplings into the soup and replace the lid.
This recipe makes for great leftovers too!