Slow Cooker Chicken and Dumplings

By heathergoodman

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

Details

Servings 5
Adapted from bettycrocker.com

Preparation

Step 1

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