Chicken 'n' Dunplings

2 cups slices carrots
1/2 cup sliced celery
1 each onion and green bell pepper
2 (14 oz) cans chicken broth
1 lb boneless chicken breast
1 large potato
6 oz mushrooms
2/3 cup all-purpose flour
3/4 cup frozen peas
1 tsp each dried basil and dried rosemary
1/2 cup heavy cream
1 cup biscuit mix

Place carrots and celery in slow cooker. Chop onion and slice bell pepper; add to slow cooker. Set aside 1 cup chicken broth; add remaining broth to slow cooker; cook on LOW 2 hours.
Remove skin from chicken and discard. Cut chicken into 1-inch pieces and slice mushrooms in half. Stir flour into reserved 1 cup broth; add to slow cooker. Add chicken, potato mushrooms, peas and 3/4 tsp each dried basil and dried rosemary.
Cover and cook for about 4 hours or until vegetables are tender and chicken is no longer pink. Stir in 1/4 cup cream.
For dumplings, combine biscuit mix and remaining herbs in small bowl. Add remaining 1/4 cup cream to form soft dough. Spoon dumpling mixture on top of stew in 4 large spoonfuls. Cook, uncovered, 30 minutes. Cover and cook 30-45 minutes or until dumplings are firm and toothpick inserted in centers comes out clean.