Slow-Cooked Chicken and Dumplings

Enjoy dinner tonight with this classic chicken and dumplings recipe that slow-cooked using chicken thighs, soup mix, Pillsbury® Grands!® Flaky Biscuits and Green Giant® Sweet Peas.

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Servings 5

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( 16 ) Ratings

16 Ratings

5 Stars 26%

4 Stars 13%

3 Stars 13%

2 Stars 17%

1 Stars 13%

Member Reviews ( 2 )

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ingredients 11
Prep Time 20 min
Total Time 9 hr 50 min

Ingredients

1: teaspoon oil

1: lb. boneless skinless chicken thighs, cut into 1-inch pieces

1 1/2: cups sliced celery

1 1/2: cups fresh baby carrots

1: cup sliced fresh mushrooms

1: (1.8-oz.) pkg. dry leek soup mix

4: cups water

1: (10.8-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Flaky Biscuits

1: tablespoon cornmeal

1 1/2: cups Green Giant® Frozen Sweet Peas

1/4: teaspoon pepper

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Directions

1 Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook and stir until browned.
2 In 4 to 6-quart slow cooker, combine chicken, celery, carrots, mushrooms, soup mix and water; mix well.
3 Cover; cook on low setting for 7 to 9 hours.
4 Separate dough into 5 biscuits; cut each into 8 wedges. Sprinkle wedges with cornmeal. Stir coated biscuits pieces into hot chicken mixture.
5 Cover; cook on high setting for an additional 25 to 30 minutes or until biscuits are no longer doughy in center.
6 About 10 minutes before serving, microwave peas in covered microwave-safe dish on HIGH for 3 to 4 minutes or until hot. Just before serving, stir peas and pepper into chicken mixture.

EXPERT TIPS

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Expert Tips

Dry mushroom soup mix can be used in place of the leek soup mix. To enhance the flavor of mushroom soup, add 1 small sliced leek or onion along with the celery.

In this recipe, the biscuits are cut into small pieces to speed their cooking. Because biscuits cook best in an almost-boiling sauce, quickly add them and replace the slow cooker's lid so the sauce stays piping hot.

For a family supper, serve the chicken and dumplings with sweet corn kernels, a crisp, mixed-green salad and brownie sundaes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups

Calories: 440
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 5g, 5% ),
Cholesterol: 60mg; 60%;
Sodium: 1220mg; 1220%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 4g 4% Sugars 8g 8% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 200%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

chrissy8031

report Posted Aug. 3, 2012 1:38 PM

Very good recipe, tastes better the next day! Must use chicken thighs to boost the flavor.

minirelic

report Posted Mar. 7, 2012 8:26 PM

The recipe as it is was a little bland. To add a little extra flavor I substituted some of the water with reduced sodium chicken broth and added some garlic.