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Layer the diced onion on the bottom of your crockpot.
Place the chicken thighs on top of the chopped onion in a single layer.
In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped fresh parsley, and black pepper to taste. Stir well to mix.
Pour the soup mixture over the chicken thighs in the crockpot.
Pour 2 cups of chicken broth over the chicken mixture.
Set the crockpot to high and cook for 5 hours, keeping the lid closed during the cooking time.
With 1 hour left of cooking time, open the lid and add the defrosted mixed vegetables. Mix them well into the crockpot, shredding the chicken thighs as you stir.
Open a can of refrigerated biscuits, flatten each one, and cut into 4 long slices. Layer the biscuit pieces on top of the chicken mixture in the crockpot.
Let the biscuits cook for the remaining hour of cook time. After cooking, stir the mixture to incorporate the dumplings into the chicken mixture.
Serve the chicken and dumplings topped with freshly chopped parsley. Enjoy this comforting and delicious meal!
