Toss in a can of cream of celery soup and stir everything together.
Toss in one teaspoon of chicken seasoning with the other ingredients.
Top with 2 tablespoons of freshly chopped parsley.
Season with black pepper.
Before pouring the mixture over the chicken thighs in the crockpot, stir all of the ingredients in the mixing bowl.
Once the chicken is in the pan, add 2 cups of chicken broth.
Put the cover on the crock pot and turn it to high heat for five hours.
Keep the cover on the crockpot until the timer beeps at the one-hour mark. Just before the timer goes off, uncover the lid and add two cups of defrosted mixed veggies.
Shred the chicken thighs as you toss them into the crockpot.
After taking the biscuits out of the fridge, flatten them all. Make four long slices from each biscuit
