Ultimate Slow Cooker 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 frozen mixed vegetables, defrosted
• Black pepper to taste

Instructions:

1. Begin by layering the diced onion at the bottom of your slow cooker.
2. Arrange the boneless, skinless chicken thighs on top of the diced onion in a single layer.
3. In a mixing bowl, combine one can of cream of chicken soup and one can of cream of celery soup.
4. Add one teaspoon of poultry seasoning and sprinkle in two tablespoons of chopped fresh parsley. Season with black pepper to taste.
5. Stir all the ingredients in the mixing bowl thoroughly and pour the mixture over the chicken thighs in the slow cooker.
6. Pour two cups of chicken broth over the chicken.
7. Set the slow cooker to high for 5 hours and close the lid. Do not open the lid until there is only 1 hour of cook time left.
8. When there’s 1 hour left, open the lid and add 2 cups of defrosted mixed vegetables. Stir well, shredding the chicken thighs as you mix.
9. Flatten each refrigerated biscuit and cut into 4 long slices. Layer the biscuit slices on top of the chicken mixture in the slow cooker.
10. Let the biscuits cook for the remaining hour of cook time, then stir the mixture well to incorporate the dumplings into the chicken.
11. Serve the dish topped with freshly chopped parsley.

Enjoy this delightful and comforting slow-cooked chicken and dumplings dish!