Recipe for Chicken and Dumplings in a Slow Cooker

Put the chopped onion at the bottom of your slow cooker.

Put the chicken thighs on the chopped onion in one layer.

Put one can of chicken soup in a bowl.

Add a can of celery soup to the bowl.

Put one teaspoon of poultry seasoning into the bowl.

Add 2 tablespoons of chopped fresh parsley.

Sprinkle black pepper according to your preference.

Mix all the ingredients in a bowl, then pour them over the chicken thighs in the slow cooker.

Pour 2 cups of chicken broth on the chicken.

Turn the slow cooker to high and cover it for 5 hours.

Do not lift the cover until there is only 1 hour of cooking time left on the crockpot’s timer. With only 1 hour remaining, uncover the pot and add 2 cups of thawed mixed vegetables. Mix the ingredients in the crockpot thoroughly, shredding the chicken thighs while stirring.

Open a tube of refrigerated biscuit dough and press each one down. Slice each biscuit into 4 long pieces.

Place the biscuits on top of the chicken mixture in the slow cooker.

Let the biscuits bake for the last hour of cooking. After that, mix everything well to blend the dumplings with the chicken mixture.

Add some freshly chopped parsley on top before serving.