Slow Cooker Chicken & Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
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 Green Giant® Frozen Sweet Peas 1/4 teaspoon pepper
Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook and stir until browned. In 4 to 6-quart slow cooker, combine chicken, celery, carrots, mushrooms, soup mix and water; mix well. Cover; cook on low setting for 7 to 9 hours. Separate dough into 5 biscuits; cut each into 8 wedges. Sprinkle wedges with cornmeal. Stir coated biscuits pieces into hot chicken mixture. Cover; cook on high setting for an additional 25 to 30 minutes or until biscuits are no longer doughy in center. 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.
Number of Servings: 6
Recipe submitted by SparkPeople user MUPPETTHEPUPPET.
Number of Servings: 6
Recipe submitted by SparkPeople user MUPPETTHEPUPPET.
Nutritional Info Amount Per Serving
- Calories: 332.9
- Total Fat: 11.1 g
- Cholesterol: 62.8 mg
- Sodium: 974.1 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 4.2 g
- Protein: 21.8 g
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