Lunch: Slow-Cooked Chicken and Dumplings

Enjoy dinner tonight with this classic chicken and dumplings recipe that slow-cooked using chicken thighs, soup mix, Pillsbury® Grands!® Flaky Biscuits and Green Giant® Sweet Peas.

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 frozen sweet peas
1/4 teaspoon pepper

Instructions

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.

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