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!
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In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 5 to 7 minutes, stirring occasionally, until browned.
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In 4- to 5-quart slow cooker, place chicken, celery, carrots, mushrooms, soup mix and water; mix well.
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Cover; cook on Low heat setting 7 to 8 hours.
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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.
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Cover; cook on High heat setting 1 hour or until biscuits are no longer doughy in center.
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Add frozen peas and pepper to chicken mixture. Cover; cook 10 minutes or until heated through.
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