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Slow-Cooked Chicken and Dumplings*

Prep Time: 20 minutes
Total Time: 9 hours, 50 minutes

1 tsp 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 (or substitute dry mushroom soup)
4 cups water
1 (10.8-oz) can biscuits
1 Tbsp cornmeal
1 1/2 cups frozen sweet peas
1/4 tsp pepper

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 7-9 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 25-30 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 3-4 minutes or until hot. Just before serving stir peas and pepper into chicken mixture.

Makes 5 (1 3/4-cup) servings. Per serving: 440 calories, 19 g fat.

Pillsbury Slow Cooker Recipes booklet