Crockpot Chicken and Dumplings



°1 onion ()
°6 boneless, skinless chicken thighs
°1 can of chicken cream
°1 can of celery cream
°2 tbsp. fresh parsley (chopped)
°1 c. poultry seasoning
°2 beds. sauce chicken
°One pack cooled milk biscuits
°2 beds. Froz mix vegetables (thawed)
°Black pepper to taste

*How to make:

Put chopped onions on the bottom of the pan.
Placing chicken thighs on top of the chopped onions in  single layer.
In a mix bowl, place 1 can Cream of Chicken Soup.
Pour the can of cream of celery into the mixing bowl.
Adding 1 t of poultry seasoning to the mixing bowl.
Sprinkle with 2 tablespoons of freshly chopped parsley.
Add black pepper to taste.
Combine all ingredients in a mixing bowl and pour over chicken thighs in the slow cooker.
Pour two cups of chicken broth over the chicken.
Set the slow cooker on high for 5 hours and close the lid.
Do not open the lid until only 1 hour of cooking time remains on the cookware display. 1 hour left, open lid and pour in 2 cups thawed mixed greens.
Place them neatly in the slow cooker, breaking up the chicken thighs as you stir.
Open a cooled cookie jar and flatten it out. Cut each cookie into 4 long slices.

Enjoy !