Save

594
Print

2K
Pinterest

120
Email

0
Facebook

0

Slow-Cooked Chicken and Dumplings

(16)

2 reviews

20 min prep time
9 hr 50 min total time
11 ingredients
5 servings

Pinterest

120
Facebook

0
Save

594
Email

0
Print

2K

Try These Next

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.

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 frozen sweet peas

1/4: teaspoon pepper

Steps

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.

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

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: 340.8
Calories from Fat: 170

% Daily Value

Total Fat: 9.1g; 14%
Saturated Fat 2.3g 12%
Cholesterol: 92.8mg; 31%
Sodium: 1029.1mg; 43%
Total Carbohydrate: 40.6g; 14%
Dietary Fiber 2.1g 8% Sugars 7.7g
Protein: 24.3g

% Daily Value*:

Vitamin A: 200%; 200%
Vitamin C: 3.50%; 4%
Calcium: 4.40%; 4%
Iron: 14.60%; 15%

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.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation