Slow Cooker Chicken and Dumplings
Ingredients:
– 1 Onion, diced
– 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. Layer diced onion in the bottom of the crockpot.
2. Arrange chicken thighs on top of the onion in a single layer.
3. In a mixing bowl, combine cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and black pepper.
4. Pour the mixture over the chicken thighs in the crockpot.
5. Pour chicken broth over the chicken.
6. Set crockpot to high for 5 hours and cover.
7. Do not open until 1 hour remains on the cook time display.
8. Add defrosted mixed vegetables to the crockpot, stir well.
9. Flatten refrigerated biscuits and cut each into 4 long slices, then add to the crockpot.
10. Cover and cook for the remaining hour, until biscuits are cooked through.
