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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.
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In this recipe, the biscuits are cut into small pieces to speed up 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.
