Preparation: Start by layering the diced onion at the bottom of your crockpot.
Chicken Layer: Place the boneless skinless chicken thighs on top of the chopped onion, ensuring they form a single layer.
Soup Mixture: In a mixing bowl, combine the cream of chicken soup and cream of celery soup. Add poultry seasoning, chopped fresh parsley, and black pepper to taste. Stir well to create a flavorful mixture.
Pour Over Chicken: Pour the soup mixture evenly over the chicken thighs in the crockpot.
Add Chicken Broth: Pour 2 cups of chicken broth over the chicken and soup mixture in the crockpot.
Cooking Time: Set the crockpot to high for 5 hours and cover with the lid. Avoid opening the lid during the cooking process.
Vegetable Addition: When there’s just 1 hour of cook time left, open the lid and add the defrosted mixed vegetables into the crockpot. Stir well, shredding the chicken thighs as you mix.
Prepare Dumplings: Open the can of refrigerated biscuits and flatten each one. Cut each biscuit into 4 long slices.
Layer Dumplings: Layer the biscuit slices on top of the chicken and vegetable mixture in the crockpot.
Final Cooking: Let the biscuits cook for the remaining hour of cook time, allowing them to form delicious dumplings. Stir the mixture well to incorporate the dumplings into the chicken mixture.
Serve: Serve the Crock Pot Chicken and Dumplings topped with freshly chopped parsley for a delightful finishing touch.
