CROCK POT CHICKEN AND DUMPLINGS

• servings: 4 servings
• active time: 20 minutes
• total time: 4 hours 30 minutes

Ingredients

4 chicken thighs, boneless & skinless

1 ½ tbsp fresh parsley

1 small onion, diced

¾ tsp. poultry seasoning

1 ½ cups chicken broth

1 cup canned cream of celery soup

1 cup canned cream of chicken soup

1 tube buttermilk biscuit dough

1 ½ cup vegetables, frozen and mixed

Black pepper to taste

Salt to taste

Directions

1.Layer diced onions at the bottom of the crockpot and place chicken thighs on top of the onions.

2.Add cream of chicken soup, cream of celery soup, poultry seasoning, and parsley in a mixing bowl. Season with pepper and salt, whisk until everything combines well.

3.Pour the mixture evenly over the chicken thighs and add chicken broth to the crockpot.

4.Cover the crockpot with the lid, seal it, set it to high temperature, and let it cook for 5 hours.

5.After 4 hours of cooking, open the crockpot lid carefully and add mixed vegetables. Ensure that the chicken is shredded and stirred at the same time.

6.Unwrap the tube of buttermilk biscuit dough and slice each biscuit into quarters lengthwise.

7.Place the biscuit dough slices evenly over the soup mixture in the crockpot.

8.Cover the crockpot again with the lid and continue cooking in the crockpot for the remaining hour.

9.Once the cooking is done, open the lid carefully and gently stir the contents of the crockpot, ensuring that the biscuits are evenly spread throughout the mixture.

10.Serve piping hot and, if preferred, garnish with freshly chopped parsley.

Nutrition

• Calories: 350
• Total Fat: 15 g
• Total Carbohydrate: 30 g
• Protein: 20 g