- Place the diced onion at the bottom of your crockpot.
- Arrange the chicken thighs over the onions in a single layer.
- In a mixing bowl, combine one can each of cream of chicken and cream of celery soups.
- Add 1 teaspoon of poultry seasoning, 2 tablespoons of chopped fresh parsley, and black pepper to taste to the bowl.
- Mix all the ingredients well and pour the mixture over the chicken in the crockpot.
- Pour 2 cups of chicken broth over the mixture.
- Set the crockpot to high and cook for 5 hours. Keep the lid closed during this time.
- With 1 hour of cooking time remaining, open the crockpot. Add 2 cups of defrosted mixed vegetables, and stir well, shredding the chicken thighs in the process.
- Flatten the refrigerated biscuits and cut each biscuit into 4 long strips.
- Place the biscuit strips on top of the chicken mixture in the crockpot.
- Continue cooking for the remaining hour.
- Stir the mixture thoroughly to integrate the dumplings.
- Serve the dish garnished with additional freshly chopped parsley.
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