Freezer-to-Slow Cooker Chicken and Dumplings

Combine chicken, fresh and frozen vegetables, flour and seasonings in freezer bag. Burp to remove air, seal and freeze

To cook, place contents of bag in 6-qt. slow cooker with chicken broth

Cover and cook on HIGH 7 to 8 hours, until chicken reaches 155 on meat thermometer and vegetables are almost tender

Optional: If gravy seems too thin, combine cornstarch with 2 Tbsp. of water; stir into mixture in slow cooker

Open biscuits and arrange over top of chicken mixture. Continue cooking, uncovered, until chicken reaches 165, and biscuits are cooked through for about 30 to 40 min

Turn off slow cooker and let sit 10 min. before serving