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