Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 360.6
  • Total Fat: 8.1 g
  • Cholesterol: 69.7 mg
  • Sodium: 1,115.8 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 28.1 g

View full nutritional breakdown of Crockpot Chicken & Dumplings calories by ingredient
Report Inappropriate Recipe

Crockpot Chicken & Dumplings

Submitted by: KITHKINCAID

Introduction

Comfort food...without a ton of calories Comfort food...without a ton of calories
Number of Servings: 5

Ingredients

    4 large chicken breasts with rib meat (20 oz)
    1 bag frozen mixed vegetables - peas, carrots, corn
    1 can Campbell's Healthy Request Cream of Chicken soup
    1 can Campbell's Low Sodium Cream of Mushroom soup
    1/2 large onion, diced
    3 celery stalks, diced
    2 cloves garlic, minced
    1 pkg. refrigerator buttermilk biscuits (10/can)

Directions

Throw diced onions, celery and garlic into the bottom of a large crock pot. Put chicken breasts (mine were frozen) on top of the fresh veggie mix and top with the bag of frozen vegetables. Dump cans of soup on top and spread around to cover evenly.

Cook on low for 6-8 hours, or on high for 4-6 hours. 45 minutes to an hour before serving, stir well, break up the chicken breasts into smaller chunks and top with raw biscuits. Re-cover the crock pot and turn to high temperature setting. After 45 minutes, biscuits should be fluffy and cooked through. Dunk them in the sauce for a more dumpling-style appearance, or serve on top of the stew for more of a biscuit appearance. Either way - they're yummy!

Makes 5 servings. Each serving gets 2 biscuit/dumplings.

Number of Servings: 5

Recipe submitted by SparkPeople user KITHKINCAID.






Rate This Recipe

  Rating:  
  Click here to login and rate this recipe  


Member Ratings For This Recipe

Sign up for a FREE SparkPeople account