Hungarian Paprika Chicken & Dumplings
FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. READ INSTRUCTIONS THOROUGHLY. Do not thaw. Keep frozen until ready to cook. Appliances vary; adjust cook time accordingly. Remove bag and 3 packages of chicken from box. Carefully open bag with vegetables and dumplings and remove 3 sauce pouches. Return vegetables and dumplings to the freezer. Open packages of chicken and place in the bottom of the slow cooker. Open sauce pouches and place sauce on top of chicken. Place cover securely onto slow cooker to minimize moisture loss. Select power level and cook time (see chart). With one hour of cook time remaining, add frozen dumplings and vegetables to slow cooker and stir thoroughly. Replace lid and cook for 1 hour. Stir and serve.

Ingredients: SAUCE (HEAVY CREAM [GRADE A CREAM, CARRAGEENAN], ONIONS, WATER, FIRE ROASTED RED BELL PEPPERS, CHICKEN STOCK BASE [CHICKEN STOCK, CHICKEN FLAVOR, SEA SALT, YEAST EXTRACT, CHICKEN FAT, GARLIC POWDER, VEGETABLE STOCK (CARROT, CELERY, ONION), BAY, THYME, MARJORAM, CARROT POWDER], SOYBEAN OIL, TOMATO PASTE, CORN STARCH, SALT, SUGAR, VINEGAR, PAPRIKA, MONO- AND DIGLYCERIDES, SPICES), BISCUIT DUMPLINGS (WATER, BLEACHED ENRICHED WHEAT FLOUR {WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}, EGGS, SOYBEAN OIL, EGG WHITES, SALT, MONOGLYCERIDES, BAKING POWDER [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE], DOUGH CONDITIONER [SODIUM STEAROYL LACTYLATE, CALCIUM SULFATE, SODIUM SULFITE], SPICES, NATURAL FLAVOR, OLEORESIN TURMERIC), RED PEPPERS, CARROTS. CHICKEN BREAST: UNCOOKED BONELESS, SKINLESS CHICKEN BREAST MEAT WITH RIB MEAT. CHICKEN THIGH MEAT: UNCOOKED BONELESS, SKINLESS CHICKEN THIGH MEAT.

CONTAINS: MILK, EGGS AND WHEAT.