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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.

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( 65 Ratings)

65 Ratings

5 Stars 18%

4 Stars 35%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 20 )

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Prep Time 20 min
Total Time 9 hr 50 min
Servings 5

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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.

For a family supper, serve the chicken and dumplings with sweet corn kernels, a crisp, mixed-green salad and brownie sundaes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups

Calories: 440
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 5g, 5% ),
Cholesterol: 60mg; 60%;
Sodium: 1220mg; 1220%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 4g 4% Sugars 8g 8% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 200%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 20%;

Exchanges:

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.

REVIEWS & COMMENTS

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1 - 3 of 20 Reviews View All

Posted 1/19/2013 12:24:12 PM REPORT ABUSE Patrick90569 said:

Rating:

The family and I enjoyed this easy prep recipe. I did make a few substitutions though; I used chicken breast instead of thighs, used corn instead of peas (peas are not popular with the kids) and did not use any mushrooms (mushrooms are not popular with me). It tasted good but I guess I do have on tip for you - you need to let the biscuits cook longer than the recommended time (I suggest 40-45 min) because mine tasted kind of doughy.

This reply was: Helpful Inspiring

Posted 2/23/2012 11:50:14 PM REPORT ABUSE Bionicears said:

Rating:

I've tried this twice now, and it just does NOT work!!! The dumplings come out way too sweet for our taste and the texture is just all wrong. You're better off with making the dumplings like you would regular bisquick biscuits and dropping it into the boiling chicken stock. And for heaven's sake, leave the flippin' veggies out of it! After my second attempt of this recipe, my kids begged me to make it my "usual way," and to never attempt it slow cooker style again.

This reply was: Helpful Inspiring