Place onion, celery, and carrots in a greased 5- to 7-quart slow cooker. Sprinkle chicken thighs with salt, pepper, and poultry seasoning; place on top of vegetables. Pour soup and broth over the chicken.
Cover and cook on low 6–8 hours or until chicken is tender.
Separate biscuit dough into 8 biscuits; flatten each with the palm of your hand. Cut each biscuit into 8 wedges. Add to chicken mixture.
Cover and cook on high 30 minutes or until biscuits are done.
Notes
Nutrition Info:
“Homestyle Chicken and Dumplings,” Kid-Friendly Plan 563 (eMeals, Inc., 2014).