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Tina's Chicken With Dumplings

User Rating 2 Star Rating (1 Review)


In this recipe, chicken breasts are cooked with vegetables and a sour cream sauce.


  • 1 cup sour cream (light is okay)
  • 1 tablespoon flour
  • 1 envelope (approx. 1 ounce) chicken gravy mix
  • 3/4 cup water
  • 1 pound chicken breasts or tenders (boneless, skinless) cut into 1-inch cubes
  • 1 bag (16 ounces) frozen stew vegetables, thawed
  • 1 can or jar (approx. 4 ounces) sliced mushrooms drained
  • 1 cup frozen green peas, thawed
  • 1 1/2 cups biscuit mix
  • 6 green onions, chopped, with green (about 1/2 cup)
  • 1/2 cup milk


Combine sour cream, flour, gravy mix and water in 3 1/2-5 quart slow cooker. mix until smooth. Stir in chicken, stew veggies, and mushrooms.

Cover and cook on low for 4 hours, until chicken is tender and sauce is thickened. Stir in peas. In a bowl mix baking mix and onions together. Stir in the milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-veggie mixture.

Cover and cook on HIGH for 45-60 minutes or until toothpick stuck in center of dumplings comes out clean.
. Serves 4.

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User Reviews

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 2 out of 5
Skip the dumplings, Member ja9b

This is a great, flavorful recipe but don't bother with the dumpling portion - they just absorb the sauce and aren't edible. Instead, put the chopped onions in at the beginning of cooking. Also, cut potatoes into smaller pieces so they cook through. Without the dumplings, this is a great stroganoff to serve over noodles.

6 out of 6 people found this helpful.

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