Crock Pot Chicken and Dumplings:

Ingredients:

1 onion (diced)

6 boneless, skinless chicken thighs

1 can cream of chicken

1 can cream of celery

2 tbsp. Fresh parsley (chopped)

1 tsp. Poultry seasoning

2 c. Chicken Broth

1 can Refrigerated Buttermilk Biscuits

2 c. Frozen mixed vegetables (thawed)

Black pepper to taste

 Instructions:

Place the chopped onion in the bottom of your Dutch oven.Arrange the chicken thighs in a single layer on top of the chopped onion.

Place 1 can of cream of chicken soup in a bowl.

Pour a can of celery cream  into the glass.

Add 1 teaspoon of poultry seasoning to the  bowl.

Sprinkle with 2 tablespoons  chopped fresh parsley.Add black pepper to taste.

Mix all  the ingredients in the bowl and pour over  the chicken legs in the casserole dish.

Pour 2 cups  chicken broth over  the chicken.

Place the pot on the highest setting for 5 hours and close the lid.

Do not open the lid until the crockpot display shows only 1 hour of cooking time left.When there is an hour left, open the lid and pour in 2 cups of thawed mixed vegetables. Mezclarlos en la olla de cocción lenta, triturando los muslos de pollo mientras revuelve.

Open a can of refrigerated biscuits, and flatten each one. Cut each biscuit into 4 long slices.

Have fun