Crock Pot Chicken and Dumplings


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 !

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