Slow Cooker Chicken and Dumplings

 

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

• 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.