Easy Chicken and Dumplings

Ingredients

• 6 pieces Chicken Thighs (bone‑in, skin‑on)
• 2 cans (14.5 oz) Condensed Chicken Noodle Soup (low‑sodium if available)
• 12 oz Frozen Mixed Vegetables (any blend, no need to thaw)
• 1 medium Onion (chopped)
• 2 cans Chicken Broth (from cans) (use the empty soup cans to hold the broth)
• 1 tsp Garlic Powder (or to taste)
• 1 tsp Dried Oregano
• 1 tsp Dried Parsley
• 0.5 tsp Black Pepper (freshly ground)
• 1 can (15 oz) Pillsbury Gravy Mix (cut into quarters before adding)
• 2 sprigs Green Onions (chopped for garnish)

Instructions

1. Prep Ingredients

   Chop the onion, open the two cans of condensed chicken noodle soup, and set aside the empty cans for later use.

   Time: PT10M

2. Layer Base in Slow Cooker

   Place the chicken thighs in the bottom of a pre‑greased slow cooker. Add the two cans of condensed soup, frozen mixed vegetables, and the chopped onion.

   Time: PT5M

3. Add Broth and Seasonings

   Fill the empty soup cans with low‑sodium chicken broth, then pour the broth over the ingredients. Sprinkle garlic powder, oregano, parsley, and black pepper. Stir gently to combine.

   Time: PT5M

4. Slow Cook on High

   Cover the slow cooker and set it to HIGH for 3½ hours (or LOW for 5‑6 hours).

   Time: PT3H30M

5. Add Dumpling Mix

   After the initial cooking time, cut the entire can of Pillsbury Gravy Mix into quarters and place the pieces on top of the stew.

   Time: PT5M

6. Finish Cooking Dumplings

   Replace the lid and continue cooking for another 30‑45 minutes, until the dumplings are puffed and cooked through.

   Time: PT45M

7. Garnish and Serve

   Stir in chopped green onions, serve hot, and enjoy.

   Time: PT5M

Nutrition Facts

Calories

475

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g