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 chicken thighs on top of the diced 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 well to combine.
Over the chicken thighs in the crockpot, pour the soup mixture.
Pour the chicken broth over the chicken and soup mixture.
Close the top and cook on high for five hours in the Crockpot.
Do not open the lid until there is 1 hour of cook time left on the crockpot’s display.
With 1 hour left, open the lid and add the defrosted mixed vegetables to the crockpot. Mix them well 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.
Layer the flattened biscuit slices on top of the chicken mixture in the crockpot.
For the last hour of cooking, let the biscuits cook.
After the biscuits are cooked, stir the mixture together well to incorporate the dumplings into the chicken mixture.
Serve the crockpot chicken and dumplings topped with freshly chopped parsley.
Enjoy this comforting and easy-to-make crockpot chicken and dumplings recipe. The chicken thighs become tender and flavorful as they cook with the creamy soup mixture. The addition of mixed vegetables and fluffy biscuit dumplings makes it a complete and satisfying meal. Serve it up and savor the deliciousness of this classic comfort food.