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 the cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and black pepper.
4. Pour the mixture evenly over the chicken thighs in the crockpot.
5. Pour the chicken broth over the chicken and soup mixture.
6. Set the crockpot to high and cook for 5 hours with the lid closed.
7. One hour before the cooking time ends, open the lid and add the defrosted mixed vegetables to the crockpot. Stir well, shredding the chicken thighs as you mix.
8. Open the can of refrigerated biscuits, flatten each one, and cut them into 4 long slices.
9. Layer the biscuit slices on top of the chicken and vegetable mixture in the crockpot.
10. Allow the biscuits to cook for the remaining hour.
11. After the cooking time is complete, stir the mixture well to incorporate the dumplings into the chicken mixture.
12. Serve hot, garnished with freshly chopped parsley.

Enjoy this delicious and comforting crockpot chicken and dumplings recipe with your family and friends!