Crock Pot Chicken and Dumplings Recipe

Ingredients:

• 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 refrigerated buttermilk biscuits
• 2 cups frozen mixed vegetables, defrosted
• Black pepper to taste

Instructions:

1. Begin by layering the diced onion at the bottom of your crockpot.
2. Arrange the chicken thighs on top of the chopped onion in a single layer.
3. In a mixing bowl, combine a can of cream of chicken soup and cream of celery soup.
4. Add poultry seasoning, chopped fresh parsley, and black pepper to taste in the mixing bowl. Stir the ingredients well.
5. Pour the soup mixture over the chicken thighs in the crockpot.
6. Pour 2 cups of chicken broth over the chicken.
7. Set the crockpot to high for 5 hours and close the lid.
8. Avoid opening the lid until there is only 1 hour of cook time remaining on the crockpot’s display.
9. With 1 hour left, open the lid and add 2 cups of defrosted mixed vegetables. Stir well, shredding the chicken thighs as you mix.
10. Flatten each refrigerated biscuit and cut into 4 long slices.
11. Layer the biscuit slices on top of the chicken mixture in the crockpot.
12. Allow the biscuits to cook during the remaining hour of cook time. Stir the mixture well to incorporate the dumplings into the chicken.
13. Serve the dish topped with freshly chopped parsley. Enjoy your delicious Crock Pot Chicken and Dumplings!