Chicken and Dumplings

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1, 10 & 3/4 oz. can cream of chicken soup
1, 10 & 3/4 oz. can cream of celery soup
3 and 1/2 cups chicken broth (from 32-oz carton)
1 medium sweet onion chopped
1 and 1/4 pounds boneless, skinless chicken breasts
1/4 teaspoon salt
2 tablespoons butter or margarine, cut into pieces
2 cups frozen vegetables, thawed
1, 16.3 oz. can refrigerated homestyle buttermilk biscuits

1. Spray 5 to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth, and onion. Arrange chicken in slow cooker. Sprinkle with salt and pepper. Dot with butter. Cover and cook on Low heat for 6 hours. Uncover and shred chicken using 2 forks. Stir in vegetables. Increase heat to High and cover while preparing dumplings.
2. Roll biscuits to flatten to 1/4-inch thickness. Cut biscuits into 4 strips. Place strips in stew and press them gently with a spoon to submerge them in the stew. Cover and cook on High about 90 minutes, or until dumplings are thoroughly cooked.