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 c. Chicken broth
• 1 can Buttermilk refrigerated biscuits
• 2 c. Frozen mixed vegetables, defrosted
• Black pepper, to taste

Instructions:

1. Place the diced onion in the bottom of the crockpot.
2. Lay the chicken thighs over the onions in a single layer.
3. In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, fresh parsley, and black pepper. Stir until all ingredients are well mixed.
4. Pour the soup mixture over the chicken thighs in the crockpot.
5. Add 2 cups of chicken broth over the top.
6. Set the crockpot to high and cook for 5 hours. Do not open the lid during this time to ensure consistent cooking.
7. With 1 hour of cooking time remaining, open the lid and add the defrosted mixed vegetables. Stir well, breaking the chicken into smaller pieces as you mix.
8. Take the can of buttermilk biscuits and flatten each biscuit. Cut each one into 4 long strips.
9. Drop the biscuit strips on top of the chicken mixture in the crockpot. These will form your dumplings.
10. Replace the lid and allow the dish to finish cooking for the final hour. The dumplings should expand and cook through, becoming fluffy and tender.
11. Once the cooking time is completed, stir gently to combine everything, ensuring the dumplings are coated with the sauce.
12. Serve hot, ensuring everyone gets chicken, vegetables, and dumplings in their serving.

Enjoy your comforting and hearty crockpot chicken and dumplings!