1 Onion (diced)
6 Boneless skinless chicken thighs
1 can Cream of chicken soup
1 can Cream of celery soup
2 tbsp. Fresh parsley (chopped)
1 tsp. Poultry seasoning
2 c. Chicken broth
1 can Buttermilk refrigerated biscuits
2 c. Frozen mixed vegetables (defrosted)
Black pepper to taste
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Layer the cleaved onion on the lower part of your simmering pot.
Put the chicken thighs on top of the slashed onion in a solitary layer.
In a blending bowl, place 1 jar of cream of chicken soup.
Pour a container of cream of celery soup into the blending bowl.
Add 1 tsp of poultry preparing to the blending bowl.
Sprinkle in 2 tablespoons of cleaved new parsley.
Add dark pepper to taste.
Mix every one of the fixings in the blending bowl, and pour over top of the chicken thighs in the simmering pot.
Pour 2 cups of chicken stock over top of the chicken.
Set the slow cooker to high for 5 hours and close the cover.
Try not to open the top until you have only 1 hour of cook time left on the stewing pot’s showcase. With 1 hour left, open the cover and pour in 2 cups of blended vegetables that have been thawed out. Blend them into the simmering pot well, destroying the chicken thighs as you mix.
Open a jar of refrigerated rolls, and straighten every one. Cut every bread rolls into 4 long cuts.