*ingredients
°1 onion (diced)
°6 boneless, skinless chicken thigh
°1 bowl of cream of chicken soup
°1 can of cream of celery soup
° 2 tbsp. fresh parsley (chopped)
° 1 tsp. chicken seasoning
° 2 c. Chicken broth
° 1 package of milk biscuits
° 2 c. Frozen mixed vegetables (thawed)
° black pepper to taste
* Methods
We put the chopped onion at the bottom of the crock.
Place the chicken thighs on top of the chopped onions in a single layer.
In a mixing bowl, space 1 can of Cream of Chicken Soup.
Pour a can of cream of celery soup into a mixing bowl.
Add 1 teaspoon of the chicken seasoning to the mixing bowl.
Sprinkle with 2 tablespoons of clean, chopped parsley.
Add black pepper to taste.
Stir all ingredients directly into mixing bowl, and pour chicken thighs inside crock.
Pour cups of chicken broth over the chicken.
Put the pot on low heat for about five hours, near the lid.
Do not open the lid now until you have the best hour of cooking time remaining on the cookware display. 1 hour left, open the lid and pour in 2 cups of thawed vegetables. Mix them well in a crock pot, chop the chicken thighs, and stir.
Open a bowl of cooled biscuits and flatten each one. Cut each biscuit into four long slices.
Enjoy !
