Slow-Cooked Chicken and Dumplings

(16)
2 reviews.
  • 20 min prep time
  • 9 hr 50 min total time
  • 11 ingredients
  • 5 servings

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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