1 Onion (diced)
6 Boneless skinless chicken thighs
1 can Cream of chicken soup
1 can Cream of celery soup
2 tbsp. Fresh parsley (chopped)
1 tsp. Poultry seasoning
2 c. Chicken broth
1 can Buttermilk refrigerated biscuits
2 c. Frozen mixed vegetables (defrosted)
Black pepper to taste
In the bottom of your crockpot, layer the chopped onion.
Place the chicken thighs in a single layer on top of the chopped onion.
Place 1 can of cream of chicken soup in a mixing bowl.
In a mixing dish, pour a can of cream of celery soup.
In a mixing bowl, add 1 tsp chicken seasoning.
2 tablespoons fresh parsley, chopped
Toss in a pinch of black pepper to taste.
In a mixing dish, combine all of the ingredients and pour over the chicken thighs in the crockpot.
Over the chicken, pour 2 cups of chicken broth.
Close the cover and set the crockpot to high for 5 hours.
Do not remove the cover until the crockpot’s display shows just 1 hour of cooking time remaining. With 1 hour remaining, remove the top and pour in 2 cups defrosted mixed vegetables. Stir well to incorporate them into the crockpot, shredding the chicken thighs as you do so.
Flatten each biscuit from a can of refrigerated biscuits. Each biscuit should be cut into four long slices.