Slow cooker chicken dumpling soup

No need to use crock pot unless you want to: This is much quicker and so easy.
Boil chicken to heat, remove from bones and remove skin.
Add more chicken broth or water to fill pot about 2/3.
Bring chicken and broth to boil.
Using 2 cans of refrigerated biscuits, (the regular cheapest ones). Pinch each biscuit into thirds and roll in palm. Drop into boiling broth. Reduce heat to medium, cover and cook 10 minutes, stirring once. If you want vegetables, add a can of mixed vegetables or peas and carrots. I thicken the broth with 2 tbsp flour in a cup of warm water and add to the pot. Season with salt pepper and parsley.

Slow cooker (crock pot). Vegies you mentioned will work.

Thanks and probably works great in a dutch oven.

Put in a Dutch Oven. Place in a fire pit with coals nearby. Simmer all night and into the next day. Pick bones out. Add anything you like in a soup or stew. Celery, potatoes, Chicken stock of course, spices, carrots, peas if you please or not.

After a few hours start some charcoal bricks. Take a can of biscuits, the type that kind of explodes when you peel the wrapper off. Place them on top of the soup/stew. Look at the number on the Dutch oven. If it has a ten, put 13 coals on the lid and 7 on the bottom. Three up and three down will get you around 325 degrees. Do not lift the lid. Do turn the lid every few minutes to make sure the temps inside are even. See what the cooking time suggested is on the package. When very close to that time take a very quick sneak peek. If the biscuits are golden brown, make sure you have plenty of bowls and spoons.