Ingredients:(1) 32oz carton reduced-sodium chicken broth1 1/2 boneless and skinless chicken thighs(1) 10 1/2oz can condensed cream of chicken soup2 tbsp. chicken bouillon 2 medium carrots, chopped3 celery ribs, chopped1 small onion, chopped(1) 16.3oz can home-style refrigerated buttermilk biscuitsAdd chicken broth and thighs into non-stick CanCooker Jr. or Companion. Cook over medium/low heat for 20 minutes. Remove chicken and let it cool. Shred chicken and return to broth. Add remaining ingredients, except for biscuits. Cook over medium/low high heat for 10 minutes. Meanwhile, pat biscuits flat on a cutting board and cut into thin strips. Drop strips one at a time into boiling chicken mixture. Reduce heat to low and continue cooking for 15-20 minutes, stirring occasionally to prevent dumplings from sticking.