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 the cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and black pepper.
- Pour the mixture evenly over the chicken thighs in the crockpot.
- Pour the chicken broth over the chicken and soup mixture.
- Set the crockpot to high and cook for 5 hours with the lid closed.
- 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.
- Open the can of refrigerated biscuits, flatten each one, and cut them into 4 long slices.
- Layer the biscuit slices on top of the chicken and vegetable mixture in the crockpot.
- Allow the biscuits to 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 delicious and comforting crockpot chicken and dumplings recipe with your family and friends!