Crock Pot 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 Buttermilk refrigerated biscuits
• 2 cups Frozen mixed vegetables, defrosted
• Black pepper to taste

Instructions:

1. Begin by layering the chopped onion at the bottom of your crockpot.
2. Place the boneless, skinless chicken thighs on top of the chopped onion in a single layer.
3. In a mixing bowl, combine 1 can of cream of chicken soup, 1 can of cream of celery soup, 1 tsp of poultry seasoning, 2 tablespoons of chopped fresh parsley, and black pepper to taste. Mix well.
4. Pour the soup mixture over the chicken thighs in the crockpot.
5. Pour 2 cups of chicken broth over the chicken and soup mixture.
6. Set the crockpot to high for 5 hours and close the lid. Do not open the lid until there is only 1 hour of cook time left.
7. When there is 1 hour left, open the lid and add 2 cups of defrosted mixed vegetables into the crockpot. Stir well and shred the chicken thighs as you mix.
8. Open a can of refrigerated biscuits, flatten each one, and cut them into 4 long slices.
9. Layer the biscuit slices on top of the chicken mixture in the crockpot.
10. Allow the biscuits to cook for the remaining hour of cook time, then stir the mixture well to incorporate the dumplings into the chicken mixture.
11. Serve the chicken and dumplings topped with freshly chopped parsley.

Enjoy your delicious Crockpot Chicken and Dumplings!