Slow-Cooked Chicken and Dumplings

(16)
  2 reviews
  • 20 min prep time
  • 8 hr 30 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-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

Directions

  1. 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. 2 In 4- to 5-quart slow cooker, place chicken, celery, carrots, mushrooms, soup mix and water; mix well.
  3. 3 Cover; cook on Low heat setting 7 to 8 hours.
  4. 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. 5 Cover; cook on High heat setting 1 hour or until biscuits are no longer doughy in center.
  6. 6 Add frozen peas and pepper to chicken mixture. Cover; cook 10 minutes or until heated through.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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