1 medium-sized 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, defrosted.
1 tube of refrigerated biscuits weighing 10 ounces.
Directions
Apply nonstick spray to a 6-quart slow cooker. Put the chopped onion. Place the chicken pieces on top in a uniform layer.
In a bowl, mix the soups, thyme, garlic powder, and black pepper. Put the soup mix on top of the chicken. Add the chicken broth.
Cook on the highest setting for 4 hours. Add the defrosted frozen vegetables and mix.
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 on top of the chicken and vegetables in a neat way. Place the lid on and let it cook for another 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. Stir the mixture gently to mix it well, letting some dumplings break apart in the broth.
Serve the chicken and dumplings hot. Add some chopped parsley on top, if you like.