Place chopped onions on the bottom of the crock pot.
Lay chicken on top of the chopped onions in a single layer.
In a medium mixing bowl, add the cans of Cream of Chicken and Cream of Celery soup; mix to thoroughly combine.
Adding 1 tsp. poultry seasoning to the mixing bowl; sprinkle with 2 tbsp. freshly chopped parsley; add black pepper, to taste; mix to thoroughly combine.
Pour mixture over chicken in the crock pot.
Pour two cups of chicken broth over the chicken.
Set the crock pot on high for 5 hours; place the cover on the crock pot and do not open until 1 hour of cooking time remains on the display.
When only 1 hour cooking time remaining, remove the cover; pour in 2 cups thawed mixed vegetables.
Stir contents while breaking up the chicken pieces.
Open the package of Pillsbury butter biscuits; flatten each piece and cut each into 4 quarters.
Place a few tablespoons of all-purpose flour in a small bowl; gently cover each of the biscuit pieces with the flour.
Place the biscuit pieces in the crock pot, resting on top of the stew-like mixture.
Close the lid and cook for 1 to 1-½ hours.
It is very important not to open the lid while the biscuits are cooking.
Depending on the slow cooker used, the biscuits could take anywhere from 1 to 2 hours.
If the biscuits cannot be seen without removing the lid, check them at about the 75-minute mark; if they don’t seem done, quickly put the lid back on.
When biscuits are done, test one to ensure they have cooked through and are not raw in the middle.
Once the biscuits are cooked through, serve immediately.
Is this correct? It calls for a full cup of poultry seasoning???