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 tasteInstructionsLayer the chopped onion on the bottom of your crockpot.
Place the chicken thighs on top of the chopped onion in a single layer.In a mixing bowl, place 1 can of cream of chicken soup.
Pour a can of cream of celery soup into the mixing bowl.
Add 1 tsp of poultry seasoning to the mixing bowl.
Sprinkle in 2 tablespoons of chopped fresh parsley.
Add black pepper to taste.Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot.
Pour 2 cups of chicken broth over top of the chicken.
Set the crockpot to high for 5 hours and close the lid.
Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display.
With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted.
Mix them into the crockpot well, shredding the chicken thighs as you stir.Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices.
Enjoy !