Crock Pot Chicken and Dumplings

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Crock Pot Chicken and Dumplings

  • one onion (cubes)
  • six boneles, skinless chicken thigh
  • one box of cream of chicken soup
  • one can of celery cream soup
  • two tbsp. Freshly parsley (chop)
  • one tsp. poultry seasoning
  • two c. Chicken broth
  • one box of cold milk biscuits
  • two c. Frozen Mixed Vegetables (thawed)
  • Black pepper to taste


  1. Putting chop onions on bottom of crock.
  2. Place the chicken thighs over the chopped onions in a single layer.
  3. In  mix bowl, place one can Cream Chicken Soup.
  4. Pour a can of celery cream soup into a mixing bowl.
  5. Add 1 teaspoon poultry seasoning to a mixing bowl.
  6. Sprinkle 2 tablespoons of fresh chopped parsley.
  7. Add black pepper to taste.
  8. Stir all ingredients into a mixing bowl, and pour over chicken thighs in the crockpot.
  9. Pour two cups of chicken broth over the chicken.
  10. Set the saucepan on high for five hours and close the lid.
  11. Do not open the lid until you have only 1 hour of cooking time left on the cooking pot display. 1 hour left, open the lid and pour in 2 cups of the thawed mixed vegetables. Mix them well in a crock pot, shredding the chicken thighs while stirring.
  12. Open a box of refrigerated biscuits, and roll each one out. Cut each biscuit into four long slices.
Enjoy !

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