🍴 Instructions
Layer the base: Spread diced onion on the bottom of the crockpot. Place chicken thighs in a single layer on top.
Mix the sauce: In a bowl, whisk together cream of chicken soup, cream of celery soup, poultry seasoning, parsley, and black pepper. Pour over the chicken.
Add broth & cook: Pour chicken broth over everything. Cover and cook on High for 5 hours.
Shred & add veggies: With 1 hour left, open the lid. Shred chicken with two forks directly in the pot. Stir in the defrosted mixed vegetables.
Add dumplings: Flatten each biscuit slightly and cut into 4 strips. Layer the strips on top of the chicken mixture.
Final cook: Cover and cook the remaining hour. Gently stir the cooked dumplings into the creamy sauce. Serve warm, topped with extra parsley if desired.
✨ Tip: This recipe is perfect for busy days—comfort food with minimal effort and maximum flavor!
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