Ingredients:
1 onion, diced
6 boneless, skinless chicken thighs
1 can cream of chicken soup
1 can cream of celery soup
2 tablespoons fresh parsley, chopped
1 teaspoon poultry seasoning
2 cups chicken broth
1 can refrigerated buttermilk biscuits
2 cups frozen mixed vegetables, defrosted
Black pepper, to taste
Instructions:
Layer the diced onion at the bottom of your crockpot.
Place the boneless, skinless chicken thighs on top of the onion in a single layer.
Cream of chicken soup, cream of celery soup, black pepper, poultry spice, and chopped parsley should all be combined in a mixing dish.. Stir well to combine.
Over the chicken thighs in the crockpot, pour the soup mixture.
Pour the chicken broth over the chicken and soup mixture.
Set the crockpot to high heat and cook for 5 hours with the lid closed.
Do not open the lid until there is 1 hour of cook time left on the crockpot’s display.
Remove the lid and add the defrosted mixed veggies after 4 hours of simmering. Mix them well into the crockpot, while also shredding the chicken thighs with a fork.
Open the can of refrigerated buttermilk biscuits and flatten each biscuit. Cut each biscuit into 4 long slices.
Add the biscuit slices to the crockpot, submerging them into the liquid.
Close the lid and continue cooking for the remaining 1 hour.
Once the cooking time is complete, the chicken should be tender and the biscuits should be cooked through.
Enjoy the hot chicken and dumplings straight out of the crockpot!
Note: Crockpot chicken and dumplings is a comforting and hearty dish made with tender chicken, creamy soup, mixed vegetables, and fluffy dumplings. The slow cooking process allows the flavors to meld together, resulting in a delicious meal.