12 ounces frozen Anne’s Dumplings (1/2 package), each slice broken into thirds
Pour both soups and chicken broth into a 6-quart slow cooker. Add sage, dill, salt and pepper. Whisk until smooth. Add celery and onion and stir to combine.
Add chicken breasts evenly across the bottom of slow cooker insert into the soup mixture. Add bay leaves.
Cover and cook on low for 6 hours or on high for 3 hours, or until chicken is cooked. Remove chicken breasts and place in a medium bowl. Shred with 2 forks and return to slow cooker.
Add frozen dumplings (one at a time) and stir to combine. Cover and increase heat to high (if you’re cooking on low heat). Cook for an additional 45 minutes or until dumplings are fully cooked, stirring occasionally. Remove and discard bay leaves before serving.