Recipe Items
6 skinless, boneless chicken thighs 1 diced onion
one can of cream soup with chicken
only one Cucumber soup with cream
two tablespoons.Fresh parsley, chopped 1 tsp.Seasoning for fowl
two cups of chicken broth
only one Biscuits for the fridge made with buttermilk
2 cups of mixed, defrosted frozen veggies
To taste, add black pepper.

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Recipe for Chicken and Dumplings Cooked in a Slow Cooker
Arrange the chopped onion in a single layer in the base of your slow cooker.
On top of the chopped onion, arrange the chicken thighs in a single layer.
Put one can of cream of chicken soup into a mixing dish.
Add one can of cream of celery soup to the bowl of mixing.
Stir in 1 teaspoon of chicken seasoning.
Add 2 teaspoons of freshly chopped parsley.
Spice up with some black pepper.
Pour the mixture over the chicken thighs in the crockpot after stirring all the ingredients in the mixing bowl.
Before serving, cover the chicken with 2 cups of chicken broth.
Cover and cook on high heat for 5 hours.
Wait until the crockpot’s timer reads exactly one hour before opening the lid. Just before the timer goes off, uncover the lid and add two cups of defrosted mixed veggies. While stirring, shred the chicken thighs and add them to the crockpot.
After taking the biscuits out of the fridge, flatten them all. Trim the biscuits to make four long slices.
Put the chicken and biscuits in the crockpot and cover with a layer of biscuits.
Allow the biscuits to simmer for the last hour of cooking time. After that, combine the chicken mixture well with the dumplings.
Add some freshly cut parsley on top before serving.