Ingredients

• 1 onion, diced
• 6 boneless, skinless chicken thighs
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon poultry seasoning
• 2 cups chicken broth
• 1 can buttermilk refrigerated biscuits
• 2 cups frozen mixed vegetables, defrosted
• Black pepper, to taste

Instructions

1. Layer the diced onion on the bottom of your crock pot.
2. Place the chicken thighs on top of 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 well.
4. Pour the soup mixture over the chicken in the crock pot.
5. Pour in 2 cups of chicken broth.
6. Cover and cook on high for 5 hours.
7. When there is 1 hour left, open the lid and add the defrosted mixed vegetables. Shred the chicken while stirring to mix everything well.
8. Open the can of refrigerated biscuits, flatten each one slightly, and cut into 4 long slices.
9. Place the biscuit pieces on top of the chicken mixture, cover again, and cook for the remaining hour.
10. Once done, stir everything gently to combine the dumplings with the chicken mixture.
11. Serve warm, garnished with freshly chopped parsley.

Pro Tips

• For extra flavor, add a pinch of thyme or rosemary.
• Prefer thicker sauce? Remove the lid for the last 15 minutes to let it reduce slightly.
• You can substitute chicken breasts if you prefer leaner meat.

Serving Suggestions

Pair this creamy chicken and dumplings dish with a side salad or roasted vegetables for a balanced meal. It’s also delicious served with crusty bread to soak up the savory sauce.