Mix butter, soup, onions, carrots and celery. Divide between two freezer bags, add three chicken breasts to each bag.
To Cook: Thaw in refrigerator for at least 12 hours before cooking. Place mixture in crock pot, add 3 cups of water. Cover. Cook on low for 8 hours. Using
2 forks shred up chicken. About 1 hour
before serving add Bisquick dumplings (follow directions on box). Cover.
Cook 50 minutes until cooked through.