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Easy Crock Pot Chicken & Dumplings

(From Our October 2016 Newsletter - Grandma C.)

Ingredients

• 1 pkg (about 1½ lbs) boneless chicken thighs


• 1 meduim onion, diced


• 2 stalks celery, sliced


• 1 cup frozen mixed vegetables


• 2 carrots, sliced


• 2 cans cream of chicken soup


• 1 can refrigerator biscuits


• 1 tsp parsley flakes


• Garlic salt, salt & pepper

Place boneless chicken thighs on the bottom of the crock pot.

Add diced onion and celery, mixed vegetables and carrots.  Sprinkle with parsley flakes.  Season with garlic salt, salt and pepper to taste.

Cut 4 biscuits into 4 sections each.  (6 sections each if you want smaller dumplings).  They should be about ½ to 1 inch each.

Place them on top of the meat and vegetables.

Mix the 2 cans of Cream of Chicken soup together and pour over the top of ingredients in the pot.  Add a little salt and pepper to the top.  Cook 5 hours on high.

Bake remaining biscuits in the oven according to package directions and serve the Chicken and Dumplings over the biscuits.

**A nice variation is to serve the chicken and dumplings over rice and have the baked biscuits on the side.  Yum!