- 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
Crockpot Chicken & DumplingsSubmitted by: KITHKINCAID
IntroductionComfort food...without a ton of calories Comfort food...without a ton of calories
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)
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.