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Slow-Cooked Chicken and Dumplings

Slow-Cooked Chicken and Dumplings
  • Prep 20 min
  • Total 8 hr 30 min
  • Ingredients 11
  • Servings 5
What’s better than sitting down to a warm, comforting meal at the end of the day? When that meal comes together with little hands-on effort, thanks the magic of your slow cooker, that’s what! This delectable, amazing chicken and biscuits slow-cooker recipe requires just 20 minutes of prepping before you get to walk away and let your slow cooker do all the heavy lifting. To start, chicken, celery, carrots, mushrooms, dry leek soup mix and water simmer away for seven to eight hours. After that, all that’s left to do is cover Pillsbury™ Grands!™ Flakey Layer biscuits in cornmeal to turn them into easy dumplings, drop those dumplings in the slow cooker until they’re baked and golden brown, then stir in some more veggies. You’ll want to make room on your menu for this mostly hands-off feast for weeks to come!
By Pillsbury Kitchens
Updated May 14, 2020
Make With
Make With
Pillsbury Biscuits

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-cut carrots
  • 1 cup sliced fresh mushrooms
  • 1 package (1.8 oz) dry leek soup mix
  • 4 cups water
  • 1 can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
  • 1 tablespoon cornmeal
  • 1 1/2 cups frozen sweet peas
  • 1/4 teaspoon pepper

Steps

  • 1
    In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 5 to 7 minutes, stirring occasionally, until browned.
  • 2
    In 4- to 5-quart slow cooker, place chicken, celery, carrots, mushrooms, soup mix and water; mix well.
  • 3
    Cover; cook on Low heat setting 7 to 8 hours.
  • 4
    Separate dough into 5 biscuits; cut each into 8 wedges. Place biscuits and cornmeal in 1-gallon resealable food-storage plastic bag; shake gently to coat. Stir biscuits pieces into hot chicken mixture last hour of cook time.
  • 5
    Cover; cook on High heat setting 1 hour or until biscuits are no longer doughy in center.
  • 6
    Add frozen peas and pepper to chicken mixture. Cover; cook 10 minutes or until heated through.

  • In this recipe, the biscuits are cut into small pieces to speed their cooking time. Because biscuits cook best in an almost-boiling sauce, it’s important that you quickly add them in and replace the slow cooker's lid so the sauce stays piping hot.
  • Don’t have any leek soup mix on hand? Dry mushroom soup mix can be used instead. To enhance the flavor of mushroom soup, add a small sliced leek or mild yellow onion in the slow cooker at the same time as you add the celery.
  • To garnish, sprinkle freshly chopped parsley, dill or another favorite herb over the dish for a little color and extra flavor.
  • For a family supper, serve the chicken and dumplings with sweet corn kernels, a crisp, mixed-green salad and brownie sundaes.
  • For more amazing and easy-to-make slow-cooker recipes, take a look at our Slow-Cooker Lemon Garlic Chicken or Slow-Cooker Creamy Chicken Pot Pie for more delicious inspiration!

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
1500mg
62%
Potassium
500mg
14%
Total Carbohydrate
45g
15%
Dietary Fiber
4g
16%
Sugars
12g
Protein
26g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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