Slow-Cooked Chicken and Dumplings - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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