1 diced Onion
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 cups Chicken broth
1 can Buttermilk refrigerated biscuits
2 cups Frozen mixed vegetables, defrosted
Black pepper to taste
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Spread the diced onion at the bottom of your slow cooker.
Arrange the chicken thighs on top of the diced onion in a single layer.
In a mixing bowl, combine one can of cream of chicken soup, one can of cream of celery soup, poultry seasoning, chopped fresh parsley, and black pepper to taste. Stir well.
Pour the soup mixture over the chicken thighs in the slow cooker.
Pour 2 cups of chicken broth over the chicken.
Set the slow cooker to high for 5 hours and cover with the lid. Avoid opening the lid until there’s only 1 hour of cooking time remaining.
When there’s 1 hour left, open the lid and add the defrosted mixed vegetables. Stir well, shredding the chicken thighs as you mix.
Flatten and cut each refrigerated biscuit into 4 long slices.
Layer the biscuit slices on top of the chicken mixture in the slow cooker.
Let the biscuits cook for the remaining hour, then stir the mixture well to incorporate the dumplings into the chicken mixture.
Serve the dish topped with freshly chopped parsley. Enjoy your delicious slow-cooked chicken and dumplings!