– 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 c. Chicken broth – 1 can Buttermilk refrigerated biscuits – 2 c. Frozen mixed vegetables (defrosted) – Black pepper to taste
Layer the bottom of the Crock Pot with diced onion.
Add chicken on top of the onion.
In a separate bowl, combine cream of chicken and cream of celery soups along with seasonings.
Pour the soup mixture and chicken broth over chicken in the slow cooker.
With one hour left on time, add in defrosted veggies. TIP: Don’t add them too soon because the texture will be off and they will be mushier and not as tasty.
Flatten biscuits and cut each one into 4 long pieces.
Layer biscuit dumplings on top of the other ingredients. While the dumplings are cooking, they will kind of hover on the top layer. That is perfectly normal.