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 on the bottom of your crockpot.
Place the boneless, skinless chicken thighs on top of the onion in a single layer.
In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped fresh parsley, and black pepper to taste.
Stir all the ingredients in the mixing bowl until well combined. Pour the mixture over the chicken thighs in the crockpot.
Pour the chicken broth over the chicken and soup mixture in the crockpot.
Set the crockpot to high heat for 5 hours and close the lid. Do not open the lid until there is only 1 hour of cook time remaining.
With 1 hour left, open the lid and add the defrosted mixed vegetables to the crockpot. Mix them into the chicken mixture, shredding the chicken thighs as you stir.
Open the can of refrigerated biscuits and flatten each biscuit.Each biscuit should provide four long pieces.
The chicken mixture in the crockpot should be layered with the biscuit pieces on top.
For the last hour of cooking, let the biscuits cook. After that, thoroughly whisk everything to combine the dumplings into the chicken mixture.
Garnish the chicken and dumplings with finely chopped parsley and serve.
Enjoy your delicious Best Ever Crock Pot Chicken and Dumplings