Crock Pot Chicken and Biscuits

1

Place boneless, skinless chicken thighs in a single layer in the bottom of a Crock Pot. Add diced onions.

2

Add diced celery and diced red and green bell peppers.

3

Pour cream of mushroom soup, cream of chicken soup, poultry seasoning, salt and pepper into a mixing bowl. Stir well.

4

Pour the soup mixture over the ingredients in the Crock Pot.

5

Cook on HIGH for 2 hours. Stir well.

6

Cut Pillsbury refrigerated biscuits into quarters.

7

Sprinkle the biscuit pieces on top of the ingredients in the Crock Pot.

8

Continue cooking on HIGH until biscuits are nicely browned.

9

Stir well and add fresh chopped parsley.

10

Serve and enjoy!