Slow Cooker Chicken and Dumplings Recipe

Black pepper to taste
Instructions:

Spread the diced onion at the bottom of your slow cooker.

Arrange the chicken thighs on top of the diced onion in a single layer.

In a mixing bowl, combine one can of cream of chicken soup, one can of cream of celery soup, poultry seasoning, chopped fresh parsley, and black pepper to taste. Stir well.

Pour the soup mixture over the chicken thighs in the slow cooker.

Pour 2 cups of chicken broth over the chicken.

Set the slow cooker to high for 5 hours and cover with the lid. Avoid opening the lid until there’s only 1 hour of cooking time remaining.

When there’s 1 hour left, open the lid and add the defrosted mixed vegetables. Stir well, shredding the chicken thighs as you mix.
Continued on next page