Meanwhile, combine flour, salt, and pepper in medium bowl. Toss chicken thighs in flour mixture.
Once skillet is heated, melt 1 tablespoon of butter and add ½ of the chicken thighs.
Cook about 5 minutes or until browned on all sides.
Place cooked chicken in small bowl.
Add another 1 tablespoon of butter to skillet and add the remaining chicken thighs, cooking until browned on all sides. Add chicken to small bowl of cooked chicken.
Add remaining butter to skillet and melt. Add celery, onions, and garlic. Cook until softened. Add to cooked chicken.
Whisk together chicken broth, flour, applesauce, salt, and pepper in slow cooker. Add chicken and cooked vegetables to slow cooker. Cook on high for 3 hours.
After 3 hours, add biscuit dough pieces, sage, and parsley. Cook an additional hour or until dough has cooked through.
Salt and pepper to taste. Serve immediately in bowls.
