Chicken and Dumplings (Slow-cooker)

I have been making this recipe on a weekly basis for the past few months. I like using my slow-cooker--I went through a phase when I was convinced that the dutch oven was far superior but I am growing out of that silliness. It is nice to use when the weather is hot and you don't feel like turning the oven on all day to make something.

There are lots of ways to customize this recipe to your taste or based on what you have on hand:
Spicy version: jalapenos, corn, tomatoes, green onions in the dumplings
Herby version: fresh dill, parsley, thyme, rosemary, green onions and chives in dumplings
Vegetarian version: veggie chicken, vegetable stock, mushrooms, dill (any other fresh herbs), bacon bits (vegan) in dumplings

I like starting it early and forgetting about it. The dumplings are so easy to make from the bisquik mix. I just start them 20 minutes before I plan to serve.

Ingredients:
soup:
2 or 3 carrots cut into coins
1 white or yellow onion diced
3 ribs of celery chopped
optional: the kernels from one ear of corn
optional: fresh dill
3 or 4 cups of chicken stock
2 chicken breasts
2 bay leaves
sprinkle of thyme
pepper and salt

Directions:
1. Place cut vegetables, chicken, and bay leaves into the bottom of the pot. Cover with stock and salt and pepper the whole thing.
2. set pot to "low" setting and let it go until chicken starts to fall apart (about 6 hours).

Dumplings:
1 c. bisquik mix
1/3 c. milk, soy milk, stock, or even water
optional: chives or green onions chopped
salt and pepper

Directions:
1. Turn up pot to "high" setting. Mix all of the ingredients. I like to dissolve the salt into the liquid ingredient so it doesn't end up being crunchy inside of the dumpling.
2. Use a teaspoon to drop large lumps of dough into the broth. Cook covered for ten minutes and then uncovered for 10 minutes.