Cajun Chicken and Dumplings

By johnwhorfin

Ingredients

• 1 large onion, thinly sliced
• 2 1/2 pounds boneless, skinless chicken thighs, cut into 11/2-inch pieces
• 2 tablespoons salt-free Cajun seasoning (such as The Spice Hunter)
• 4 cloves garlic, finely chopped
• 1/4 teaspoon salt
• 7 ounces light kielbasa (from a 14 oz pkg, such as Hillshire Farm), sliced
• 1 can (14.5 oz) fireroasted diced tomatoes
• 1 cup reduced-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1 green bell pepper, seeded and cut into 1/2-inch slices
• 2 ribs celery, cut into 1/2-inch slices
• 1 can (15 oz)
• 2 cups biscuit baking mix
• 2/3 cup milk
• 2 tablespoons chopped cilantro

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

Directions

1. Coat slow cooker with nonstick cooking spray.

2. Place onion in bottom of slow cooker. Season chicken with Cajun seasoning, garlic and salt; distribute evenly over onion. Add kielbasa and tomatoes. Combine broth and flour; pour over tomatoes. Scatter bell pepper and celery over top.

3. Cover and cook on HIGH for 5 hours or LOW for 7 hours.

4. Add beans. Combine biscuit mix and milk; dollop heaping tablespoonfuls over top and cover again. Cook 1 hour more (on either HIGH or LOW).

5. Spoon into individual bowls and sprinkle with cilantro.