Slow Cooked Chicken And Dumplings Recipe

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-cut carrots

1

cup sliced fresh mushrooms

1

package (1.8 oz) dry leek soup mix

4

cups water

1

                        can (10.2 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (5 Count)

1

tablespoon cornmeal

1 1/2

cups frozen sweet peas

1/4

teaspoon pepper

Preparation

In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 5 to 7 minutes, stirring occasionally, until browned.

In 4- to 5-quart slow cooker, place chicken, celery, carrots, mushrooms, soup mix and water; mix well.

Cover; cook on Low heat setting 7 to 8 hours.

Separate dough into 5 biscuits; cut each into 8 wedges. Place biscuits and cornmeal in 1-gallon resealable food-storage plastic bag; shake gently to coat. Stir biscuits pieces into hot chicken mixture last hour of cook time.

Cover; cook on High heat setting 1 hour or until biscuits are no longer doughy in center.

Add frozen peas and pepper to chicken mixture. Cover; cook 10 minutes or until heated through.