1 medium yellow onion chopped into small pieces
1 can of mushroom soup, 10 ounces
1 can of cheddar cheese soup (10 ounces)
2 teaspoons of dried thyme
1/2 teaspoon of powdered garlic
1/4 teaspoon of ground black pepper
3 pounds of boneless and skinless chicken thighs, chopped into 1-inch pieces.
3 cups of chicken broth 1 bag of frozen mixed vegetables (16 ounces), thawed 1 tube 10 ounces of refrigerated flaky biscuit dough.
Guidelines
Apply nonstick spray to a 6-quart slow cooker. Put the chopped onion. Place the chicken pieces on top in a single layer.
In a bowl, mix the soups with thyme, garlic powder, and black pepper.
Pour the soup over the chicken.
Add the chicken broth.Cook on the highest setting for 4 hours.
Mix in the defrosted frozen vegetables.
On a surface with a little flour, softly flatten each biscuit into an oval shape, about 1/4 inch thick.
Divide each oval into 6 equal parts.
Place the biscuit pieces neatly on top of the chicken and vegetables.
Cover the pot and let it cook for an additional 45-60 minutes, until the dumplings are fully cooked.
Move the chicken to a plate using a spoon with holes.
Use two forks to pull apart the chicken into small pieces, and then put it back in the slow cooker.
Gently mix the ingredients together, letting some dumplings break apart in the broth.
Serve the chicken and dumplings hot. Add some chopped parsley on top, if you like.
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