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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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  • 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

SAVE ON THIS RECIPE!

LOCATION

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.

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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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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