Slow-Cooker Chicken and Dumplings

Slow-Cooker Chicken and Dumplings

Enjoy dinner tonight with this classic chicken 'n dumplings that’s slow cooked using chicken thighs, Pillsbury® Grands!® Refrigerated Flaky Biscuits and Green Giant® Sweet Peas.

Prep Time



Total Time






teaspoon oil
lb. boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2
cups sliced celery
1 1/2
cups fresh baby carrots
cup sliced fresh mushrooms
(1.8-oz.) pkg. dry leek soup mix
cups water
(10.8-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Flaky Biscuits
tablespoon cornmeal
1 1/2
cups Green Giant® Frozen Sweet Peas
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.
Makes 5 (1 3/4­cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
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.
Kitchen Tip
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.
Serving Suggestion
For a family supper, serve the chicken and dumplings with sweet corn kernels, a crisp, mixed-green salad and brownie sundaes.

Nutrition Information:

1 Serving (1 3/4 Cups)
  • Calories 440
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 5g,),
  • Cholesterol 60mg;
  • Sodium 1220mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 4g,
    • Sugars 8g),
  • Protein 24g;
Percent Daily Value*:
    • 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.