Delicious Crock Pot Chicken and Dumplings
Ingredients:
- 1 diced onion
- 6 boneless, skinless chicken thighs
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 tbsp chopped fresh parsley
- 1 tsp poultry seasoning
- 2 cups chicken broth
- 1 can refrigerated buttermilk biscuits
- 2 cups defrosted frozen mixed vegetables
- 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 onions in a single layer.
- In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and black pepper. Stir well to mix.
- Pour the soup mixture over the chicken thighs in the crockpot.
- Add the chicken broth to the crockpot.
- Set the crockpot to high and cook for 5 hours, without opening the lid.
- One hour before the cooking time is complete, open the lid and add the defrosted mixed vegetables to the crockpot. Stir well, shredding the chicken thighs slightly as you mix.
- Flatten each refrigerated biscuit and cut into four long slices.
- Layer the biscuit slices on top of the chicken mixture in the crockpot.
- Let the biscuits cook for the remaining hour.
- After the cooking time is complete, stir the mixture well to incorporate the dumplings into the chicken mixture.
- Serve hot, garnished with freshly chopped parsley.
Enjoy this comforting and flavorful chicken and dumplings dish straight from your crockpot!